½ x 120g pouch of Fragata marinated stoneless olives with garlic and thyme ½ x 120g pouch of Fragata marinated stoneless olives with sea salt 450g boneless skinless chicken breast, diced 200g trimmed broccoli florets, halved and blanched 1 medium red pepper, cut into small pieces 1 medium yellow pepper, cut into small pieces 1 garlic clove 2 tbsp olive oil 4 tbsp soy sauce 2 tbsp chicken or vegetable stock (replaceable with water) 1 tbsp honey 1 tbsp cornstarch 1 tbsp water 2 spring onions, thinly sliced 1 tsp sesame seeds Salt and pepper to taste
Put the soy sauce, chicken stock and honey into a small bowl, mix well and set aside. Heat 1 tablespoon of olive oil in a pan, add the blanched broccoli and stir fry on a high heat for a couple of minutes.
Add the peppers and cook for 5 minutes, stirring often until just softened. Season with salt and pepper to taste, transfer to a plate and set aside. Wipe the pan with a piece of kitchen paper. Heat 1 tablespoon of olive oil in the pan, add the garlic (crushed or chopped) then the diced chicken. Stir fry until cooked through. While the chicken is cooking put the cornstarch in a small bowl with the water and mix well. Once the chicken is cooked add the vegetables, the soy sauce mixture and the cornstarch to the pan. Cook on high heat for 2 minutes until the sauce thickens. Finally, add your Fragata olives and sprinkle with the sliced spring onion. Garnish with sesame seeds and serve.
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