Chicken Stir Fry

Serves 2

Ingredients:

100g rice

2 cloves garlic

250g chicken breast mini fillets

2 medium carrots

½ head of broccoli

1 tbsp oil

1 tbsp soy sauce

½ chicken stock pot

150ml boiled water

1 tsp cornflour

1 tsp water

Method

Step 1. Rinse the rice well in a sieve and then put into a small saucepan with 220ml of water and a pinch of salt, if using. Bring to the boil, then reduce the heat to low and cover with a lid. Simmer for 15 minutes without lifting off the lid, then remove from the heat and leave to sit for 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.

Step 2. Peel the garlic and use the garlic crusher or the fine side of a box grater if you find that easier. Measure out the rest of the ingredients you need and have them to hand - the idea of a stir-fry is that once you start cooking everything should happen very quickly!

Step 3. Using a sharp knife or scissors, cut the chicken into bite-sized pieces. Peel the carrots and cut into slices. Break large florets off the broccoli and then cut into small florets.

Step 4. Mix the chicken stock cube with the boiling water until dissolved.

Step 5. Heat a wok or large frying pan over a medium heat. Add the oil to the heated wok, swirling to coat it up the sides. Add the garlic and stir-fry for 10 seconds being careful not to burn it. Tip the chicken in and cook for 2-3 minutes until sealed and lightly browned.

Step 6. Next add the carrot slices and broccoli florets and stir-fry for another 2 minutes. Add the soy sauce and stir. Add the chicken stock and stir well. Mix the cornflour with a tsp of water to a thick paste and stir into the garlic chicken, carrot, and broccoli mixture. Cook for another 1-2 minutes until thickened and slightly reduced.

Step 7. Fluff up the rice and divide among plates, then spoon the garlic chicken and broccoli mixture on top to serve.