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Get two of your 5-a-day in this quick and easy stir-fry recipe with broccoli, chillies and sesame seeds. Make sure you get your fair share of veg; four florets (around 80g) counts as 1 of your 5-a-day. See method
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Cook the rice to pack instructions, then cover the pan to keep warm. Meanwhile, steam the broccoli for 6-8 mins until just tender. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.
Heat the sesame oil in a large frying pan until very hot. Sear the chicken for 1-2 mins, without moving, until lightly browned. Stir and cook for another 2-3 mins until browned on all sides and cooked through. Transfer to a plate.
Set 2 tbsp spring onions aside and add the rest to the pan along with the garlic and ginger. Cook for 2 mins, stirring frequently, until fragrant and just softened.
Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken. Add the cooked chicken and broccoli to the pan and gently coat in the sauce. Divide the rice between 4 plates; top with the chicken and broccoli. Scatter with the sesame seeds and reserved spring onions to serve.
Tip: Peel the raw stem to get to the tender, brighter centre and dice very finely (about 2mm). Transfer to a small bowl and drizzle over enough olive oil to coat, then season to taste with lemon juice, salt and pepper. Stir into salsas and salads or use to top toast for a delicious bruschetta.
Freezing and defrosting guidelinesFreeze without rice. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Broccoli recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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