STICKY CHICKEN AND BROCCOLI

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes

garlic 2 T crushed fresh ginger 1 T minced fish sauce 1T chilli flakes 1 T (optional) soya sauce ½ cup water ½ cup honey ½ cup

Woolworths mini skinless chicken breast fillets 800 g, halved steamed rice or two-minute noodles, for serving

For the broccoli: olive oil 2–3 T broccoli florets or Tenderstem broccoli 400 g butter, for serving

1 Mix all the ingredients except for the chicken in a bowl, then add the chicken. 2 Divide equally between two freezer bags and freeze until needed. Take a packet out the afternoon of a-don’t-really-feel-like-cooking day and allow to defrost. 3 Stir-fry the chicken in a wok or a large pan with a bit of olive oil and allow the excess sauce to reduce until it is a nice sticky consistency.

Don’t overcook the chicken! At the last minute add the lightly steamed broccoli or smoked florets and serve with steamed rice or two-minute noodles. 4 To make the broccoli, place the olive oil in a heavy-based pan, cover and place over a high heat until the oil starts to smoke. This should take no more than 2 minutes. Then, moving quickly, put the broccoli florets into the pan and quickly jiggle it around for a minute or so over the high heat (remember the oven gloves!) so that bits of broccoli are charred but not decimated. Then plop a knob or two of butter into the pan, cover and steam for another minute or so.

WINE: Woolworths Danie De Wet Signature Series Chardonnay 2019