Chicken, mushroom and broccoli stirfry

INGREDIENTS

  • 6 mushrooms

  • 1 tsp crushed garlic

  • 1/2 tblsp butter

  • 1 tsp black pepper

  • 1 tblsp honey

  • 1 1/2 onion

  • 2 chicken stock cubes in 1 cup warm water

  • 250g chicken

  • 2 cups broccoli

  • 1 tblsp balsamic vinegar

  • 1 tsp chopped ginger

  • 2 tbsp white wine

  • 2 tsp oregano

  • 1/3 cup cocnut milk (optional, this gives a more creamy and creamy flavour to the mix)

 

METHOD

  1. Cut mushrooms into 3rds and cook in a pot with butter and pepper until slightly softened and brown

  2. Chop the broccoli into pieces and cook with a littel water in a bowl in the microwave for 3 minutes

  3. Chop the chicken pieces into small cube pieces

  4. Chop the onion into pieces but not large chunks

  5. Add chicken and onion to a large frying pan and fry with a little olive oil and the balsamic vinegar until browned and cooked

  6. Next add the mushrooms, broccoli, and the rest of the sauces and spices and simmer for anbout 2 minutes until sauce thickens

  7. If you want the mix less thick add a little water

  8. Season to taste if you would like more pepper or salt