Chicken stir-fry with fresh ginger and broccoli

This one pan rice dish is quick and very flavourful. It is based on a Thai stir-fry and has a crunchy texture.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 65 ml (¼ cup) soy sauce
• 15 ml (1 tbsp) dry sherry
• 10 ml (2 tsp) corn flour
• 500 g chicken breast fillets, cut into strips
• 60 ml (4 tbsp) peanut oil
• 2 x 2,5cm long pieces fresh ginger, cut into matchstick strips
• 2 cloves garlic, crushed
• 300 g broccoli florets
• 1 large red pepper, cored deseeded and cut into strips
• 500 ml (2 cups) water
• 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
• 65 ml (¼ cup) pine nuts or slivered almonds

Method

1. In a bowl blend together soy sauce, sherry and cornflour. Stir in the chicken strips and coat evenly, set aside.
2. Heat half the oil in a deep frying pan or wok, add the ginger and garlic, stir fry for 1 minute, add the broccoli florets stir fry for 3 minutes or until bright green.
3. Add the red pepper and stir-fry for 2 minutes or until crisp-tender. Using a slotted spoon transfer the vegetable mixture into a bowl and set aside.
4. Heat the remaining oil and add the chicken mixture, stir-fry for 5 minutes until the chicken changes colour. Transfer to the bowl with the vegetables.
5. Slowly add water to the pan, bring to the boil and add the Spekko rice. Reduce the heat to medium, cook uncovered for 10 minutes or until all liquid is absorbed, stirring occasionally.
6. Return the chicken and vegetables to the pan, add the pine nuts and heat through for 5 minutes.