Chicken and Vegetable Broth
It consists of a spicy broth made with chilli, garlic, ginger and stock – served with grilled chicken breasts and crunchy sauteed veggies.
Chicken and Vegetable Broth
It consists of a spicy broth made with chilli, garlic, ginger and stock – served with grilled chicken breasts and crunchy sauteed veggies.
Course
lunch
Servings
Prep Time
2
servings
10
min
Cook Time
15
min
Servings
Prep Time
2
servings
10
min
Cook Time
15
min
Ingredients
4
tablespoons
butter
2
chicken breast fillets
cubed
salt and black pepper
to season
15
ml
olive oil
2
cloves
garlic
minced
2
bird eye chili
finely chopped
2
teaspoons
grated ginger
4
tablespoons
balsamic vinegar
4
tablespoons
chicken stock
15
ml
olive oil
to fry vegetables
2
carrots
peeled and ribboned
1
cup
broccoli florets
1
cup
sprouts
to serve
Instructions
In a frying pan, heat the butter and fry the chicken pieces until done. Season and set aside.
In the same pan, add the olive oil and saute the garlic, chilli and ginger.
Add the balsamic vinegar and chicken stock, simmer for a few minutes and pour the sauce in a bowl.
Add the last bit of olive oil and saute the vegetables for 3 minutes.
Add the broth and chicken pieces; serve with sprouts.