Ingredients
- 4 skinless chicken breasts, sliced into half-inch strips
- 1 tbsp five-spice powder
- 2 cloves garlic, sliced
- 1 tbsp tamari
- 1 tbsp coconut oil
- 400g broccoli stems
- 200ml water
- 2 tbsp cashews
- 1 tbsp sesame seeds
Start by marinating the chicken in the five spice, sliced garlic and tamari about half an hour before you are ready to serve.
When you’re ready to cook, heat the coconut oil and fry the chicken until it’s coloured a little – this should take about three minutes – before adding the broccoli stems and the 200ml of water.
Cover tightly with a lid, turn the heat down to medium, and steam cook for about five minutes, until the chicken is cooked through and the stems are al dente.
Remove the lid and check the seasoning (it shouldn’t need salt) before adding the nuts and sesame seeds, tossing the whole lot together and serving on a bed of the broccoli ‘rice’ (see broccoli rice recipe).
