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Tender chicken cooked with fresh ginger, garlic and plenty of spring onions in a light, savoury sauce, with crunchy green beans and broccoli. It's made in one pan and ready in 30 minutes. Lean chicken and lots of green veg provide protein and fibre to keep you full, served over brown rice.
1.
Heat the oil in a large, deep frying pan over a medium-high heat. Cook the chicken until golden on all sides (6–8 minutes).
2.
Add the ginger, garlic and the white parts of the spring onions, and cook until fragrant (1 minute).
3.
Pour in the stock and soy sauce, and add the green beans and broccoli. Cover and simmer until the vegetables are tender and the chicken is cooked through with no pink meat (6–8 minutes).
4.
Stir in the cornflour mixture and let it bubble, stirring, until the sauce thickens slightly (1 minute).
5.
Meanwhile, heat the rice according to the pack instructions.
6.
Scatter the green parts of the spring onions over the chicken and serve with the rice.
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Storage information
Cool within 1 hour, then refrigerate the chicken for up to 2 days and the rice for no more than 1 day. Freeze the chicken and vegetables, without the rice, for up to 3 months, although the vegetables will be softer. Defrost overnight in the fridge and reheat until steaming hot all the way through. Reheat rice only once.
Tip
Lower carb: Skip the rice and add 200g frozen edamame beans with the green beans.
Cost-saving tips
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