Abrahms' Family Recipes Chicken and Vegetable Stir-Fry with Ginger, Soy and Rice Meal plan
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Chicken and Vegetable Stir-Fry with Ginger, Soy and Rice

  1. Heat olive oil 5 ml in a pot over medium. Add basmati rice 150 g, stir to coat, toast ⏲ 1–2 minutes until grains look slightly translucent at the edges. Add vegetable broth 300 ml and a pinch of salt, bring to a boil, cover, reduce to lowest heat, cook ⏲ 12 minutes. Remove from heat and let sit covered ⏲ rest (5 minutes).
  2. Toss chicken thighs 375 g with soy sauce 15 ml, sesame oil 5 ml, and potato starch 5 g. Set aside ⏲ marinate (10 minutes).
  3. Mix soy sauce 30 ml, honey 15 ml, and rice vinegar 15 ml in a small bowl. Set aside.
  4. Heat neutral oil 15 ml in a wok over high heat. Add chicken in a single layer, sear undisturbed ⏲ 2–3 minutes, then stir and cook ⏲ 1–2 minutes more. Remove to a plate.
  5. In the same pan, add garlic cloves 2 and ginger 3 g, stir ⏲ 30 seconds. Add red bell pepper 1 and broccoli 400 g. Stir-fry over high heat ⏲ 3–4 minutes until broccoli is just tender with a little char. Add spring onions 2.
  6. Return chicken to the pan, pour sauce over, toss everything together ⏲ 1 minutes. Add a splash of water if it looks dry.
  7. Serve over rice. For Cozy: plain rice, chicken strips, and broccoli with sauce offered on the side as a dip — it is mild-sweet, she may like it.

Serves 3