Free Chinese Chicken and Broccoli

Free Chinese Chicken and Broccoli

INGREDIENTS

· 2 Chicken Breasts diced

o head Broccoli cut into small florets cut into small florets and slice the stems or 1 pack of Tenderstem Broccoli.

· 6 spring onion chopped

o Onion sliced

o Carrots peeled and cut into strips

· 200 g Button Mushrooms quartered

o tbsp Soy Sauce

o tbsp Oyster Sauce

o tbsp Rice Vinegar or white wine vinegar with a little sweetener added

· 1 clove Garlic crushed

· 1/2 tsp Fresh Ginger minced

· Sea Salt

· 1/4 tsp Ground Black Pepper

· 200 ml Chicken stock made up using 1 stock cube and 1 stock pot

· Frylight

INSTRUCTIONS

1. Heat up a wok or decent sized frying pan, and spray with Frylight

2. Add the diced chicken, season and cook until browned, remove from the pan and set aside

3. Spray with a bit more Frylight, then add the onions, garlic, ginger and mushrooms

4. Stir and cook until they are browned and starting to soften

5. Add the carrots and broccoli stalks

6. Return the chicken to the panned stir in the Lee Kum Kee Soy Sauce, oyster sauce and rice vinegar

7. Pour in the stock, stir well and allow to simmer on a high heat, stirring occasionally until the sauce reduces and thickens slightly

8. Check the chicken is cooked. Serve with rice or noodles