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