Stir Fried Broccoli Chicken

Ingredients Serves: 4 

• 1 (140ml) tin coconut milk

• 1 tablespoon soy sauce

• 1 1/2cm piece fresh ginger, peeled and finely diced (Local Farmers Market)

• 1 tablespoon light brown sugar or honey

• 1/2 teaspoon green curry paste, optional

• 2 tablespoons vegetable oil

• 1 onion (shallots), halved and sliced (Fraser Coast Fresh $1 Bunch)

• 6 garlic cloves, crushed (Local Farmers Market)

• 1 head broccoli, cut into small florets, stalks thinly sliced

• 250g button mushrooms, halved

• 3 small chicken breast fillets or thigh fillets, cut into thin strips

• 1/4 cup finely sliced fresh basil

• 3 Potatoes cut into bite size pieces (Fraser Coast Fresh $1kg)

Directions

Sauce

Grate the zest of the lime and squeeze 1 tablespoon of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour and if you are using it, the curry paste, then mix together. Set aside.

1. Heat 1 tablespoon of the oil in a large frying pan over a high heat. Add the onion and garlic and stir fry for 2 minutes until slightly softened. Add the broccoli florets and stalks then the mushrooms and continue to stir fry for a further 2 minutes. Transfer to a bowl.

2. Heat the remaining oil in the pan. Add the chicken and stir fry for 2 minutes until light golden. Add the coconut milk mixture and return the vegetables to the pan then stir fry for 1 minute to thicken. Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender. Sprinkle with the basil, toss together briefly and serve.