Total Time: 15 Minutes | Serves 2
Ingredients
1 tsp cornflour
1 tsp dark soy sauce
Finely grated zest & juice 1/2 small lemon
2 tsp coconut or canola oil
1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
1 medium carrot (around 80g), trimmed and thinly sliced
100g broccoli, cut into small florets
150ml chicken stock (made with 1/2 Massel Plant Based Chicken Stock cube)
4 spring onions, trimmed and thickly sliced
How to Make it
Mix the cornflour with the soy sauce and lemon juice in a small bowl.
Heat the oil in a large frying pan or wok over a high heat, add the chicken, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.
Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.
Sprinkle with grated lemon zest and serve with brown rice or cauliflower rice.