RECIPE: HOW TO DO CHICKEN AND BROCCOLI SPAGHETTI

This healthy chicken and purple sprouting broccoli stir-fry uses wholewheat spaghetti instead of noodles, but you could easily use the latter if you prefer.

RECIPE CHICKEN AND BROCCOLI SPAGHETTI

Dificulty: Easy
Portion: Serves 4
Time: Ready in 20 minutes

Ingredients

75g wholewheat spaghetti
1 tsp sunflower oil
2 skinless, boneless chicken breasts, cut into thin strips
200g purple sprouting broccoli spears (or broccoli, cut into florets)
1 tbsp soy sauce
2 tbsp sweet chilli sauce
100g beansprouts
1 mild red chilli, deseeded and finely chopped
4 spring onions, thinly sliced
2 tsp sesame seeds, toasted

Step by step preparation

Cook the spaghetti in a pan of boiling water according to the packet instructions. Meanwhile, heat the oil in a wok and stir-fry the chicken for 2 minutes, then add the broccoli and stir-fry for a further 2 minutes.
Mix together the soy sauce, sweet chilli sauce and 2 tablespoons water. Add to the pan and, once bubbling, stir in the beansprouts and chilli sauce. Cook for a minute or so until the beansprouts look a little translucent.
Drain the spaghetti and add to the pan with the spring onions and sesame seeds. Stir together and serve piping hot.

RECIPE: HOW TO DO CHICKEN AND BROCCOLI SPAGHETTI

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