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Jamie says: "Quick and easy with crunchy veg, this stir-fry is a real winner." See method
of the reference intake
Toast the sesame seeds (if using) in a large dry frying pan over a high heat until golden, about 1 min, then tip into a small bowl. Cut the chicken into 1cm chunks, then mix with the Chinese five-spice and a pinch of black pepper until well coated.
Place the frying pan back on a high heat with 1tbsp olive oil, then fry the chicken for 4 mins, or until golden and gnarly.
Meanwhile, peel and finely chop the garlic, then trim and finely slice the broccoli stalks, leaving the florets whole.
Put the rice noodles in a bowl and cover with boiling water.
In a bowl, stir together the soy, vinegar, sesame oil and sweet chilli sauce, if using.
Add the garlic and the broccoli to the chicken for the final min, then remove the frying pan from the heat.
Drain the noodles, then add them to the frying pan along with the sauce and toss everything together. Serve with a sprinkle of the toasted sesame seeds.
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