1 ½ tsp cornflour
2 tbsp cold water
1/3 cup reduced-salt soy sauce
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp honey
2 cloves garlic, crushed
2cm piece ginger, crushed
Olive oil spray
1 brown onion, cut into wedges
1 stick celery, chopped
2 chicken breasts, cut into strips
2 large carrots, sliced
1 ½ cups broccoli florets
1 tbsp sesame seeds
2 spring onions, chopped
In a small bowl combine the cornflour and water and mix until smooth. Add the soy sauce, apple cider vinegar, brown sugar, honey, garlic and ginger.
Cook the rice according to the instructions on the packet.
Spray a large non-stick fry pan with olive oil and heat over medium-high heat. Add the onion and celery and cook until the onion begins to soften. Add the chicken and carrot cook stirring until almost cooked.
While the chicken is cooking, place the broccoli in a microwave safe dish with a little water and microwave on high for 4-6 minutes or until tender.
Add the sauce to the chicken. Cook until the chicken is cooked through and the sauce has thickened, approximately 2-4 minutes. Turn off the heat and add the broccoli. Stir to combine.
Serve with the steamed brown rice and sprinkle with sesame seeds and spring onions.
2 serves of vegies in each serve of this recipe.