I think I must be on some kind of asian kick at the moment. First the roast pork then this little number. I’m training a lot at the moment so I’m looking for healthy recipes with lots of protein. The good old chicken and broccoli thing is always a favourite so here’s a nice little recipe that’s great as a post work out feed.

Right, this is a nice quick one. Well kind of. It only takes about 10 mins to actually put it all together, but the prep takes a bit of time. So it’s not really quick at all. Unless you had some left over roast chicken, but as I didn’t I take you through how I cooked it

Now I should say it did come out a bit salty. I’m going to have a play around with it and try and balance the saltines. I’ll leave it as is, so give it a try and see what you think. I’ll update the recipe once I’ve got the balance right. It might just need a touch more sweetness.

This is what you’ll need

• Organic Chicken Legs.
• Maldon Salt
• Pepper
• Extra virgin Olive oil
• some thinly sliced broccoli stalks
• broccoli heads – cut up into bite size pieces.
• finely sliced spring onion
• raw cashew nuts
• Ground ginger
• Sesame Oil
• Chilli Oil
• Oyster Sauce
• Light Soya Sauce
• Sweet Soya Sauce
• Half a small glass of water
• 3 free range organic eggs.
• butter

So chuck the chicken in an oven roasting pan. Add a good drizzle of olive oil, a pinch of salt and pepper and toss all together. Chuck in the oven on 180°C for about 30-35 mins

Now while this is cooking grab a bowl and mix together;

• Oyster Sauce – 3 tablespoons
• Light Soya Sauce – 2 teaspoons
• Sweet Soya Sauce – 1.5 tablespoons
• Pepper – good pinch
• half a small glass of water

and put to one side

Now in another bowl add;

• some thinly sliced broccoli stalks
• finely sliced spring onion
• raw cashew nuts
• Ground ginger
• Sesame Oil – just as dash
• Pepper
• Chilli Oil – I like to use the chill oil with the dried chilli flakes in it. Again, just a dash.

Toss all together and pop to one side.

Now you have two options. I roast some broccoli in another pan in the oven so it went a bit crispy on the edges. You then chuck it in the stir-fry right at the end. To do this just cut up the broccoli into bite size pieces and toss with a dash of chilli oil, a dash of sesame oil, some pepper and a nice pinch of salt. Mix well then pop in the oven for about 15-20 mins.

If you want it to be a bit quicker, especially if you’ve got some pre cooked chicken then add the broccoli to spring onion and cashew mixture.

Pop on some rice. If you are doing the absorption method then do it this way. Add as much rice as you need. 1 medium size tea mug is about right for 2-3 people. Wash it well then fill the pan with water so it comes to about 2cm above the rice. Add a pinch of salt, pop a lid on and bring to the boil. As soon as it is boiling turn right down to a gentle simmer. Try not to take the lid off while it is cooking. It should be done in about 15 mins.

Once this is all done and the chicken is cooked. Strip off the meat from about 5 or 6 of the legs and roughly chop. If you’re using left over chicken then just roughly chop whatever you’ve got. Pop this to one side.

Now get a large frying pan or Wok really hot and grab 2-3 eggs. Whisk, then add some chilli oil and sesame oil to the pan. Chuck in the eggs, stir around bit and let it set a bit like an omelette. Once it’s cooked just break it apart into small chunks with your spoon and pop on a plate.

Now get the pan hot again, add a little more oil then chuck in the bowl of broccoli stalks, spring onion and cashews (and broccoli heads if you are doing it this way). Stir-fry this for about 2-3 mins then add the chicken.

Give this a few more mins then pour in the oyster sauce mixture.

Toss well then add the roast broccoli if you did the roasting method. Add the cooked egg as well and give it another toss. Finally add a few knobs of butter, turn off the heat and pop a lid on it and let it sit for 1 min.

Now grab a plate. Pop your rice on it. Grab the stir-fry and give it one final stir to mix in the butter, then chuck on top of the rice. Add a garnish of fresh sliced red-chilli if you want a nice fresh zing! I forgot the chilli so I had to go without 😦

sorted. Hope you enjoy.