Serves

5

Ingredients

(V – without the chicken - tofu)
750grm chicken breasts
2 red bell peppers - sliced
1 red onion - diced
2 cups sliced mushrooms
2 cups broccoli
4 garlic cloves - crushed
2tbsp sesame oil
2tbsp coconut oil
Pinch of salt and pepper to taste
2 tbsp sesame seeds
1 cup chicken or vegetable stock
2 tbsp soy sauce
2 tbsp minced fresh ginger

Method

1. Mix the stock, soy sauce, and sesame
oil together in a small bowl, set aside.

2. Heat 1 tbsp of coconut oil in a
largecovered sauté pan on medium
high heat.

3. Add the onions and sauté for about 3
minutes. Clear a space in the middle
of the onions and add the ginger and
garlic.

4. Add a little more oil to the ginger and
garlic (about a teaspoon) and sauté
for half a minute, stirring just the
garlic and ginger, until fragrant.

5. Add the chicken and stir until lightly
browned, then add the rest of the
vegetables in and stir.

6. Add the chicken or vegetable stock
mixture to the pan. Bring to a simmer,
reduce the heat and cover.

7. Cook for 5–8 mins, until vegetables
are still firm, but can be pierced with a
fork. Remove from heat and serve.