@vj_cooks: ✨ Chicken stirfry ✨ This is such an easy and affordable meal! It is great as leftovers for lunch the next day too. • 1 Tbsp oil • 500g chicken breast • ½ head of broccoli • ½ cauliflower • 2 carrots, peeled and sliced • 1 cup edamame beans, thawed (125g) • 30g slivered almonds, toasted Stirfry sauce: • ¼ cup soy sauce (60mls) • 2 Tbsp sweet chilli sauce • 1 Tbsp honey • 1 Tbsp sesame oil • 1 Tbsp cornflour • 1 tsp crushed garlic • 1 tsp crushed ginger Method: 1. Add all of the ingredients for the stirfry sauce to a small jug and whisk together. Set aside until ready to use. 2. Heat oil in a large nonstick pan over a medium heat. Cut chicken into 1cm thick slices then fry for a couple of minutes on each side. Remove from pan while you cook the vegetables. 3. Cut broccoli and cauliflower into bite size pieces. Add to the frypan with a splash of water and stirfry for three minutes. 4. Add carrot and edamame beans and stirfry for two minutes. Add cooked chicken back to the pan. 5. Pour in the stir fry sauce and mix everything together. Simmer stirring occasionally for 3 to 5 minutes until everything is hot and cooked through. 6. Scatter over slivered almonds and serve immediately on top of steamed rice or noodles. https://vjcooks.com/chicken-stirfry/ #Recipe #dinners
