Chicken & Broccoli Stir Fry With Crispy 'Seaweed'

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and preheat the oven to 220°C/ 200°C (fan)/gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain and return it to the pot and keep covered until serving

Cut your broccoli into small florets and slice the stem[s] into small bite-sized pieces

Peel and chop your brown onion[s] into thin wedges

Finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Add the chopped broccoli florets and stem with a pinch of salt and cook for 3-4 min or until the broccoli is slightly charred

Once charred, add a splash of water and cover with a lid, cook for 2 min or until the water has evaporated and the broccoli is slightly softened

Tip: Be careful when adding the water to the pan, it may splash!

Once softened, add a drizzle of vegetable oil

Add your diced chicken breast to the pan with the onion wedges, chopped garlic and a generous pinch of salt and cook for 8-10 min or until golden

While the chicken cooks, add your shredded kale to a large baking tray (or two!) and sprinkle with a very generous pinch of salt, 1/2 tsp [1 tsp] [1 1/2 tsp] sugar and a drizzle of vegetable oil

Give everything a good mix up, then put the tray[s] in the oven for 7-9 min or until crispy – this is your crispy 'seaweed'

Meanwhile, combine your cornflour and hoisin sauce with 100ml [150ml] [200ml] cold water – this is your stir fry sauce

Once the chicken is golden, add the stir fry sauce to the pan with a pinch of salt and cook for 2-3 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your chicken & broccoli stir fry