Broccoli and Chicken Stir-fry

Ingredients:

• 1 teaspoon peanut oil

• 750g chicken thighs or breast fillets, fat trimmed and thinly sliced

• 1.5 tablespoons salt reduced soy sauce

• 350g broccoli cut into florets

• 6 shallots, ends trimmed cut into 4cm lengths

• steamed basmati or brown rice to serve

  Optional garnish: 1 handful of unsalted cashews

Method:

1. Heat half the oil in a wok or fry pan over a high heat.

2. Add the chicken and cook for approximately 3 mins or until golden, remove from pan and transfer to a plate.

3. Heat the remaining oil in the pan, add the broccoli and cook for 2 mins.

4. Add the shallots and cook for 1-2 mins or until the broccoli is golden and crisp.

5. Return the chicken to the pan and add the soy sauce. Cook until the chicken is heated through.

6. Divide stir fry and rice between the bowls and garnish with cashews if using.

   Serves 4

   Recipe adapted from www.taste.com.au