CHICKEN AND BROCCOLI WITH COCONUT RICE
Chicken stir fry with Asian Plum Sweet Chilli is a tasty dish; serve with creamy coconut rice, coriander and zesty lime to give a taste of Thai.
Doubles as a dip…
Serves 2
250g chicken breasts into strips
1 tbsp sesame oil
2 broccoli heads cut in florets
1 red onion sliced
2 portions Tilda coconut rice
Third of a jar plum sweet chilli
1 tbsp hoisin sauce
1 tbsp cornflour & water
1 small bunch coriander
1. Slice chicken into chunks
2. Heat wok hot
3. Add chicken strips into wok
4. Fry until cooked
5. Add onion & broccoli
6. Stir fry until cooked
7. Add plum sweet chilli sauce
8. Mix hoisin, cornflour, water
9. Add mix to wok and stir
10. Serve on plate with coriander
250g chicken breasts into strips
1 tbsp sesame oil
2 broccoli heads cut in florets
1 red onion sliced
2 portions Tilda coconut rice
Third of a jar plum sweet chilli
1 tbsp hoisin sauce
1 tbsp cornflour & water
1 small bunch coriander
1. Slice chicken into chunks
2. Heat wok hot
3. Add chicken strips into wok
4. Fry until cooked
5. Add onion & broccoli
6. Stir fry until cooked
7. Add plum sweet chilli sauce
8. Mix hoisin, cornflour, water
9. Add mix to wok and stir
10. Serve on plate with coriander
