Main Meals

Chicken and tenderstem broccoli with rice noodles

10 minutes
20 minutes
Wine/Spirit Pairing
Eagle’s Nest Viognier

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  • 500 g Woolworths free-range chicken mince
  • 2 T canola oil
  • 2 T fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 T ground black pepper
  • 2 - 3 cups chicken stock
  • 2 T soya sauce
  • 1 T rice wine vinegar
  • 230 g Tenderstem broccoli, blanched
  • Rice noodles, for serving
  • Red chillies, sliced, for serving
  • Fresh basil, for serving
  • Spring onions, sliced, for serving

Fry the Woolworths free-range chicken mince in 2 T canola oil for 5 minutes. Add the grated ginger, grated garlic, ground black pepper and fry for a further 2 minutes. Remove from the heat.

Add 2–3 cups chicken stock, the soya sauce and rice wine vinegar. Return to the heat and braise for 10 minutes.

Add blanched Tenderstem broccoli and braise for a further 5 minutes, or until the broccoli is cooked to your liking. Serve with rice noodles, topped with sliced red chilli, fresh basil and sliced spring onions.

Cook's note: Tenderstem broccoli really brightens up a dish. Adding wonderful fresh colour and crunch.

Discover more Asian-inspired recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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