Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 medium onion (finely diced)
  • 2 cloves of garlic (crushed)
  • 600 g boneless skinless chicken breasts (cut into bite sized pieces)
  • 2 tbsp corn flour
  • 4 tbsp cold water
  • 250 ml chicken stock
  • Salt and freshly ground pepper to taste
  • 175 g broccoli florets (cut into bite sized pieces)
  • 130 g cheddar cheese (grated)

Instruction

  • In a large skillet heat the oil and sauté the onion and garlic over medium heat until softened.
  • Add chicken to the pan and cook the chicken pieces until they are no longer pink.
  • Mix together the corn flour and cold water.
  • Add the corn flour and water mixture to the pan and stir for about 30 seconds until combined. Then add the chicken stock to the skillet and bring the mixture to a boil.
  • Turn down to simmer and cook stirring so the sauce thickens for about 8 - 10 minutes.
  • Season to taste then add the broccoli to the skillet contents and stir to combine.
  • Continue to cook, simmering for about 6 minutes until the broccoli is tender.
  • Remove from heat and stir in 90g of the grated cheese until its fully melted.
  • Sprinkle remaining cheese on top and place under a medium heated grill to melt.