Chicken and broccoli stir-fry

Bursting with flavour and fresh ingredients, this will become a firm favourite with the family. Serve on its own or with noodles or rice.

Serves: 4

INGREDIENTS

• 2 skinless boneless chicken breasts, cut into long, thin strips
• 1 tbsp runny honey
• 2 tbsp olive oil
• 250g (9oz) tenderstem broccoli, halved if large
• 175g (6oz) baby corn, halved lengthways
• 1 carrot, peeled and cut into strips
• 1 spring onion, trimmed and finely chopped
• 150g (5oz) chestnut mushrooms, quartered
• 1 small red chilli, deseeded and finely chopped
• 2 garlic cloves, finely grated
• 75ml (3fl oz) white wine
• Juice of ½ lemon
• 3 tbsp freshly chopped basil

METHOD

1. Place the chicken in a bowl and drizzle with the honey. Season with salt and freshly ground black pepper and turn to coat.
   
   
2. Heat 1 tablespoon of the oil in a frying pan over a high heat, add the chicken and fry for 2 minutes, turning until golden. Remove with a slotted spoon.
   
   
3. Add the remaining oil to the pan, then stir in the broccoli, baby corn and carrots and fry over a high heat for about 1–2 minutes. Add the spring onion, mushrooms, chilli and garlic, and fry for a further 2 minutes.
   
   
4. Return the chicken to the pan, pour in the wine and lemon juice and boil for 1 minute, stirring.
   
   
5. Remove from the heat, stir in the basil and serve in a largeserving bowl.

Tip:

Best made and served. Not suitable for freezing.