AI illustration

Chicken and broccoli in brown sauce

Why it worksThe flour on the chicken does two jobs. It keeps the meat soft, and it makes the sauce thick.

Ingredients

• 400 g chicken thigh fillet
• 400 g broccoli
• 120 g carrots
• 12 g garlic
• 12 g ginger
• 40 ml soy sauce
• 20 ml ketjap manis
• 10 g plain flour
• 300 g white rice
• 15 ml sunflower oil

Method

1. Start cooking the rice as the packet says. Slice the chicken into thin strips. Mix it with the flour and 1 tablespoon of the soy sauce.
2. Cut the broccoli into small pieces, including the stalk. Slice the carrot into thin rounds. Chop the garlic and ginger.
3. Heat the oil in a large frying pan with a lid on high heat. Fry half the chicken for 4–5 minutes, until brown and cooked through. Put it on a plate and fry the other half.
4. Add the broccoli, the carrot and 50 ml of water to the pan. Put the lid on and cook for 3 minutes.
5. Add the garlic and ginger, then the chicken, the rest of the soy sauce, the ketjap manis and 60 ml of water. Stir for 1 minute, until the sauce is thick. Serve on the rice.

A portion: about 750 kcal · 38 g protein · 96 g carbs · 21 g fat