Ingredients
- —120 g chicken breast
- —130 g mixed vegetables (e.g., celery, carrot, broccoli, or zucchini)
- —½ cm fresh ginger (grated or finely chopped)
- —50 ml vegetable broth (low-salt, sugar-free)
- —Pepper, salt
- —A few fresh coriander leaves
Instructions
Cut the vegetables into bite-sized pieces. Pre-cook firm vegetables (like carrot or broccoli) for 5 minutes.
Heat a pan with 1 tsp water or (if in fat phase) 1 tsp olive oil.
Brown the chicken breast on both sides and season with pepper and salt, or the delicious Euroma Original Spices by Jonnie Boer. Remove from the pan and keep warm.
Add ginger and vegetables to the pan and deglaze with broth.
Let simmer gently for 8–10 minutes until the vegetables are tender.
Place the chicken on top of the vegetables, cover the pan, and let cook gently for another 10–15 minutes.
Sprinkle with fresh coriander and serve warm.
Tender chicken with fragrant ginger and vegetables — light, flavorful, and delicious.
Serving Tip
Serve in a bowl or on a light plate, with the chicken placed on top of the vegetables and a spoonful of broth as gravy.
Storage Tip
Keeps well for 2 days in the refrigerator. To reheat: gently warm in a pan with a splash of broth.