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Fragrant.jpg?i=5201 tbspn Olive Oil​

100g breast fillet, cut in thin strips

1/2 small onion, finely chopped

1 clove garlic, crushed

1/2 teaspoons finely chopped ginger

1 cup mix vegetables, cut

1 Continental Stock Pot Chicken (Ina Paarman)

1/4 cup hot water

1 tbspn honey

1 tbspn chopped mint and coriander

 

Heat 1/2 tablespoon oil and stir-fry chicken until golden brown

Remove from wok

Heat remaining oil and fry onion, garlic and ginger until soft

Add vegetables and stir fry until almost tender

Return chicken to wok with lemon grass, Stock Pot, water, honey, stir fry 1-2 min longer

Remove from heat, stir through mint and corianderServe with brocoli rice

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