INGREDIENTS
Serves 2 people
2 large boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon avocado oil
1 teaspoon Chinese five-spice
3 cups broccoli florets
1/3 cup of chicken stock
1 tablespoon fish sauce
2 tablespoons coconut aminos
2 teaspoons sesame oil
2 teaspoons minced garlic
1/4 teaspoon ground ginger
1 tablespoon raw honey
2 tablespoons rice vinegar
1 tablespoon Tapioca Flour
Chopped chives
Spring onions and sesame seeds for garnish
METHOD
Whisk together all the sauce ingredients, apart from the water and tapioca, and set aside.
Drizzle the avocado oil into a large skillet over a medium heat.
Season the chicken pieces with Chinese five-spice and sauté until the chicken is cooked through.
Add the broccoli florets to the pan and sauté for 2-3 minutes.
Add the chicken broth and cook for 5 minutes longer until the broccoli is tender.
Add the tapioca and once the sauce has thickened, garnish with the sliced spring, sesame seeds and chopped chives.
