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Nutrition: per serving

  • kcal436
    low
  • fat11g
    low
  • saturates2g
  • carbs58g
  • sugars16g
  • fibre6g
  • protein24g
  • salt2g

Method

  • step 1

    In a medium pan, pour boiling water over the broccoli, then boil for 4 mins.

  • step 2

    Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Recipe from Good Food magazine, February 2015

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.30 ratings

KathyClarke

So quick, easy and tasty! We used noodles instead of rice. Saved to my favourites.

HungryHippo234

Really yum and simple! I used tofu instead of chicken pieces and was still good.

kieraellen_

so good! i’ve been using hot chilli powder for a bit of extra spice, plus 1 tbsp of brown sugar rather than honey which almost caramelises the veggie chicken pieces! i make it all the time :D

lizbetknowles

Such a yummy recipe! I’m not keen on roast pepper from a jar so I just roast my own!

KathyClarke

I’m glad I misread that ingredient as I used a fresh red pepper and it was really nice and crisp.

melaniedavies252aclo9wAw

This was really tasy and filling. I added chestnut mushrooms instead of the Quorn chicken and a tsp of Chinese 5 Spice alongside the soy sauce and honey. It's now become a weekly favourite in our house.

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