close
Advertisement
Shop Now
Magazine
 

Chicken with broccoli and tomato

This satisfying chicken stir–fry, flavoured simply with soy sauce, garlic and ginger, is full of colour and packed with vitamins. It makes an easy meal idea and can be served on its own or with buckwheat noodles or steamed rice.

Chicken with broccoli and tomato

Ingredients

  • 2 teaspoons canola oil
  • 500 g (1 lb) skinless, boneless chicken breast fillets, cut into 3 cm (1¼ inch) cubes
  • 1 tablespoon salt–reduced soy sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 3 cups (180 g) small broccoli florets
  • 1 cup (250 ml) salt–reduced chicken stock
  • 1 tablespoon cornflour (cornstarch)
  • 4 firm, ripe roma (plum) tomatoes, quartered lengthwise

Preparation

  1. Heat the canola oil in a wok or large non–stick frying pan over high heat.
  2. Add the chicken and stir–fry for 3 minutes, then add the soy sauce, garlic and ginger and stir well.
  3. Add the broccoli to the wok, then slowly add ½ cup (125 ml)of the stock.
  4. Cover and cook for 2–3 minutes, or until the broccoli is just tender.
  5. Meanwhile, mix the cornflour into the remaining stock until it dissolves.
  6. Add the cornflour mixture and tomato to the pan and simmer for 2 minutes, or until the sauce thickens.
  7. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Advertisement