Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




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


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.

Broccoli and chicken stir fry