- 1 butternut squash
- A head of broccoli
- 1 red onion
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- A handful of mint
- A 250g pack of chicken breast mini fillets
- 1 tbsp tamari
- 1 tbsp brown rice vinegar
- 1 tsp olive oil
- 200ml boiling water
- 1 tbsp cold water
- Sea salt and freshly ground pepper
- Food processor (optional)
- Deep frying pan or wok with a lid
- Small pan
Halve the butternut squash. Scoop out the seeds. Peel the squash and roughly chop.
Pop the butternut squash pieces in a food processor. Pulse a few times to make rice. No food processor? Either finely chop the squash or coarsely grate it instead. Set aside.
Break the broccoli into small florets. Peel and finely slice the red onion. Peel and grate the garlic and ginger. Finely slice the chilli (remove the seeds and white bits for less heat). Finely slice the mint leaves. Chop the chicken into chunks.
Warm 1 tsp olive oil in a deep frying pan or wok. Add the chicken. Stir fry for 5 mins till golden.
Add the broccoli to the wok with 200ml boiling water. Stir fry over a high heat for 4-5 mins to soften the broccoli. The water should reduce by half while you’re cooking the broccoli and chicken together.
Add the onion to the wok. Stir fry for 4-5 mins till the onion is soft. Add the garlic, ginger and chilli to the pan. Stir fry for 1 min till the pan smells aromatic.
Measure out 1 tbsp each of the tamari and the rice wine vinegar. Add to the pan with a splash more water if it needs it. Stir fry for 2-3 mins till the pan smells aromatic and the chicken is cooked through. Pop on a lid to keep it warm.
Tip the butternut squash rice into a separate pan over a medium heat. Add 1 tbsp water. Cook and stir over a medium heat for 5-8 mins till the rice is warmed through. Season with salt and pepper. Serve with the chicken, topped with the shredded mint.