Broccoli and Chicken Stir Fry

Broccoli and Chicken Stir Fry
Serves 4

For a fresh start to the year, this is a quick and healthy dish that is full of goodness. This is my vegetarian main course but it is also delicious as a side dish.  I usually serve it with coriander rice, which simply is steamed rice with freshly chopped coriander stirred through it.

1 tbsp sunflower oil
1 onion, thinly sliced
1 chicken breast, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
4 tbsp orange juice
1 tbsp nam pla (fish sauce)
½ red chilli, thinly sliced
10 small broccoli florets (blanch or part steam in advance if large)
1 red pepper, thinly sliced
1 handful of coriander
2 tbsp cashew nuts

1. Heat the oil in a wok, add the onion and stirfry for about 2 minutes.
2. Add the chicken, soy sauce, rice vinegar, nam pla and orange juice and stir fry until slightly golden.
3. Add the chilli, broccoli and peppers, fry for a further 2 minutes or until the vegetables are tender.
4. Stir in the coriander and cashew nuts.
5. Serve immediately with coriander rice.

Tip: The prepared vegetable will stay fresh in cold water in the fridge for a day or so.