1 cup brown rice
1½ tsp cornflour*
2 tbsp cold water
1/3 cup reduced-salt soy sauce*
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp honey
2 cloves garlic, crushed
2cm piece ginger, crushed
Olive oil
1 onion, cut into wedges
1 stick celery, chopped
2 chicken breasts, cut into strips
2 large carrots, sliced thinly
1½ cups broccoli pieces
1 tbsp sesame seeds (optional)
2 spring onions, chopped (optional)
You can swap:
Step 1
Cook the rice according to the instructions on the packet.
Step 2
In a small bowl combine the cornflour and water and mix until smooth. Add the soy sauce, apple cider vinegar, brown sugar, honey, garlic and ginger.
Step 3
Grease a large non-stick fry pan with olive oil and heat over medium-high heat. Add the onion and celery and cook until the onion begins to soften.
Step 4
Add the chicken and carrot and cook stirring until chicken is almost cooked.
Step 5
Add the sauce and broccoli to the chicken. Cook until the chicken is cooked through and the sauce has thickened, approximately 2-4 minutes.
Serving suggestion: serve with the steamed brown rice and sprinkle with sesame seeds and spring onions.
Food safety tip: if you are taking leftovers for lunch, chicken and rice needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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