Enjoy this delicious meal for dinner or lunch.
Preparation time 10 minutes (serves 2-3 people)
Ingredients
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
Method
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).
Cook the chicken in the vegetable stock.
5. Place 2 teaspoons of cornflour into one cup of water and stir until mixed through. Add the cornflour mixture to the stock and stir through.
6. Add the broccoli and cabbage to the stock mixture, cook for 10-15 minutes with the lid on the fry pan, keeping the heat on low to avoid the stock from boiling.
Break the broccoli up into small pieces.
7. Remove the chicken breasts from the stock and place onto a cutting board.
8. Using a serrated knife cut the chicken into slices and neatly place on dinner plates.
Slice the cooked chicken breast.
9. Use a serving spoon to pour stock, almonds, cabbage and broccoli over the chicken, serve immediately.
Serve for dinner or lunch.
