| 0.77 | lb | broccoli |
| 1.25 | lb | chicken thighs |
| 0.35 | oz | ginger |
| 2 | clove | garlic |
| 1 | unit | onion |
| 1 | jar | roasted red peppers |
| 0.67 | tbsp | olive oil |
| 1 | tsp | mild chili powder |
| 1 | tbsp | soy sauce |
| 1 | tbsp | honey |
| 1 | block | tofu |
https://www.bbcgoodfood.com/recipes/stir-fried-chicken-broccoli-brown-rice
make gluten free for KT using tamari and follow same recipe for tofu by pan frying tofu
STEP 1
Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
STEP 2
Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.