ASSORTMENT

Ginger, Chicken Stir-Fry with Broccoli and Edamame Beans

Stirfries are such an easy mid-week meal and a great way to pack lots of veggies into your meal. The tahini in the sauce gives it a slight creaminess balanced out by the umami miso paste, fresh lime juice and sweetness from the sweet chilli sauce.

INGREDIENTS Ingredients

500g chicken breast (sliced)
Thumb size piece of ginger (finely chopped)
1 chilli (finely sliced)
2 garlic cloves (crushed)
1 leek (cut in half lengthwise then roughly chopped)
1 head broccoli (cut into small florets and stalk sliced)
1 cup edamame beans
200g pad thai rice noodles
Coconut oil

¼ cup tamari
1 Tbsp fish sauce
1 Tbsp miso paste
2 Tbsp sweet chilli sauce
2 Tbsp tahini
1 lime (zest and juice)

Garnish

1 red chilli (finely sliced)
½ cup coriander or Asian micro greens

METHOD Method

Get started by preparing the sauce. Combine all of the ingredients into a small bowl and whisk well to combine; set aside.
Heat a large pan or wok over a medium heat. Add about 1 Tbsp of coconut oil and then add the ginger, chilli, garlic and leek.
Cook for a few minutes until the leeks start to soften.
Turn up the heat to high and add the chicken and a little more coconut oil if needed. Cook for a few minutes until the chicken starts to brown.
Add the broccoli and let cook for 4-5 minutes. If you find that it’s sticking to the pan add a little water (this will also create steam which will help the broccoli cook).

Cook the pad thai noodles as per packet instructions. When they only have 4-5 minutes to go, add the edamame beans.
Once the noodles and edamame beans have cooked, rinse under cold water and set aside.
By now, the broccoli and chicken should be cooked through. Add the sauce, noodles and edamame beans and toss well for a few minutes until everything is coated in the sauce.
Serve the stir-fry across four bowls and garnish with some fresh chilli, and some fresh coriander or Asian micro greens.