Packed with nutrients, this recipe is a our healthy version of this Chinese restaurant classic. Made using free range chicken breasts, broccoli and raw cashews. Served with steamed rice, this is a family favourite for any night of the week.

30 Minutes. Free Range. 

Serves 2.

2 x 180g free range chicken breast
1 brown onion
1 small head broccoli
1/4 cup cashew nuts
1 birds eye chilli
2cm ginger
3/4 cup long grain rice
1 tablespoon soy sauce
1 tablespoon kecap manis
1 tablespoon rice wine vinegar

Cook rice & prepare chicken
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until the liquid has absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.  

Prepare chicken & vegetables
Cut chicken into bite sized pieces. Place chicken in a bowl and season with salt and pepper. Cut broccoli into small florets. Cut onion in half and slice into thin strips. Grate ginger and finely chop chilli (to taste). 

Cook chicken & vegetables
Heat a wok or large pan to medium high heat with a drizzle of olive oil. Add chicken and cook for 4-5 minutes. Remove from pan. Using the same pan, bring back to a medium to high heat with a bit more olive oil. Add the onion, chilli (to taste), ginger and sauté for 2-3 minutes. Add broccoli and cook for a further minute. Add the chicken back to the pan and mix well. Pour over the premixed sauce and cashews. Stir well. Remove from heat.

To serve
Plate rice with chicken on top. Spoon over any remaining sauce from the pan. 

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 13, 2016 by Timothy Ryder
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