500 g chicken breast strips
¼ cup cornflour
1 tbsp rice bran oil
1 cup salt-reduced chicken stock
2 tbsp soy sauce
4 cups steamed broccoli florets
steamed rice, to serve
roasted cashew nuts, to serve (optional)
- Toss chicken breast stir-fry strips with cornflour in a zip-lock plastic bag. Heat rice bran oil in a wok over high heat. Brown chicken in two batches for 2 min each.
- Return all chicken to wok. Add chicken stock and soy sauce and bring to the boil. Reduce heat to low, simmer 2-3 min. Add steamed broccoli florets and cook 1-2 min. Serve with steamed rice. Garnish with roasted cashew nuts if desired.