Marmalade chicken and broccoli
You could change up the vegetables in this tasty stir-fry depending on what you have in the fridge. French beans would work very well, as would sliced mixed coloured peppers, or try sugar snap peas and baby sweetcorn together
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
350g (12oz) jasmine rice
600ml (1 pint) of boiling water
400g (14oz) stir-fry chicken strips
2 garlic cloves, finely grated
1 x 2.5cm (1in) piece of fresh root ginger, peeled and finely grated
1 tbsp soy sauce
2 tbsp rapeseed oil
200g (7oz) tenderstem broccoli
175g (6oz) fine cut marmalade
handful of fresh coriander leaves
sea salt and freshly ground black pepper
Method
Rinse the rice until the water runs clear. Place in a pan with the boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes, until tender. Fluff up with a fork.
Meanwhile, put the chicken strips, garlic and ginger into a bowl. Add the soy sauce and stir to combine. Set aside for 20 minutes to marinate if time allows or up to two days in the fridge.
Heat a wok or large non-stick frying pan over a medium heat. Add the oil and swirl it up the edges. Add the chicken and stir-fry for 3–4 minutes, until lightly golden.
Add the broccoli and sprinkle over 2 tablespoons of water. Steam-fry for 1–2 minutes, then add the marmalade and 2 more tablespoons of water and stir-fry for 2 minutes, until tender and nicely glazed. Serve with the rice and coriander.
From Learn To Cook with Neven by Neven Maguire, Gill Books
