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Tender chicken and crisp broccoli in a glossy, savoury ginger and garlic sauce, served over brown rice. It's a quick, takeaway-style favourite that's on the table in 25 minutes. Lean chicken and edamame give plenty of protein to keep you full, and the broccoli adds fibre and vitamin C.
Stir-fry
Sauce
1.
Crumble the stock cube into a jug and add 125ml boiling water. Whisk in the soy sauce, cornflour, honey, garlic granules and ginger.
2.
Season the chicken with the garlic and onion granules. Heat the rapeseed oil in a wok over a high heat, then stir-fry the chicken until golden and cooked through with no pink meat (5–6 minutes).
3.
Add the broccoli, edamame and 3 tbsp water. Cover and cook until the broccoli is just tender (4 minutes).
4.
Pour in the sauce and toss until it thickens and coats everything (1–2 minutes). Drizzle with the sesame oil.
5.
Meanwhile, heat the rice according to the pack instructions and serve with the stir-fry.
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Storage information
Cool within 1 hour, then refrigerate the stir-fry for up to 2 days and the rice for no more than 1 day. Freeze the stir-fry without the rice for up to 3 months, although the broccoli will be softer. Reheat until steaming hot all the way through. Reheat rice only once.
Tip
Lower carb: Skip the rice and add an extra 150g edamame.
Cost-saving tips
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