Stir-Fry Chicken with Broccoli and Brown Rice

Serves 2


200g trimmed Broccoli florets, halved
Fox River Australian Free-Range Chicken Breast, diced
15g ginger, cut into shreds
2 garlic cloves, cut into shreds
1 red onion, sliced
1 roasted red pepper, from a jar, cut into cubes
2 tsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
1 tsp mild chilli powder
1 tbsp reduced-salt soy sauce
1 tbsp Vasse Virgin Margaret River Pure Honey
250g pack cooked brown rice


  1. Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
  2. Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Recipe and image credits: BBC Good Food


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