1 Tablespoon of olive oil 100grams Blanched almonds 1 Teaspoon of minced garlic 2 x Small chicken breasts or 1 large chicken breast (approx 450-500grms) 1/8 Sliced drumhead cabbage 2 Cups of broccoli pieces
2 x Teaspoons of cornflour (for a thicker consistency add 1-2 extra teaspoons) 2 Cups of water 2 x Massel vegetable stock cubes
1. Heat one tablespoon of olive oil in a fry pan on low heat.
2. Add minced garlic and almonds to the pan and stir until slightly brown.
3. Add 1 cup of water and vegetable stock into the fry pan. Stir until the vegetable stock cubes are dissolved in the water.
4. Place whole chicken breasts into the fry pan and place the lid on top for approx 30mins. Do not allow the stock to boil.
(Please note: keep the temperature at a low heat and allow the chicken to cook through the steaming process, if the stock does boil remove the fry pan from the stove and lower the heat. When the heat has reduced to a lower temperature, return the fry pan to the stove. If you cook the chicken in boiling stock this will cause the chicken to become tough).