- 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
Preheat the oven to 180°C. 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.