15 MIN CHICKEN AND RANCHSLAW STIR-FRY

1. Mix the sauce ingredients together in a small bowl and set aside. 

2. Heat a large pan or wok over high heat with a drizzle of oil until very hot. Add the chicken in a single layer and cook stirring occasionally for 2-3 minutes until golden brown and cooked through. Remove from the pan and set aside. 

3. Return the pan to high heat with a little more oil if needed. Add the garlic and ginger and cook for 30 seconds until fragrant.  

4. Add the LeaderBrand Broccoli and toss for 2-3 minutes until bright green and just tender. 

5. Add the LeaderBrand Ranchslaw (save the dressing packet for your next salad) and return the chicken to the pan. Pour over the sauce and toss everything together for 1-2 minutes until well coated and the sauce caramelises slightly at the edges. 

6. Scatter over the spring onions and sesame seeds and serve immediately on its own or over rice or noodles. 

Stir fry 

• 1 head LeaderBrand Broccoli, cut into small florets
• 1 bag LeaderBrand Ranchslaw
• 600g chicken breast or thighs, thinly sliced  
• 3 cloves garlic, finely chopped 
• 1 tbsp grated fresh ginger  
• 2 spring onions, sliced 

Sauce 

• 3 tbsp soy sauce 
• 1 tbsp oyster sauce 
• 1 tbsp sesame oil 
• 1 tsp rice wine vinegar 
• 1 tsp chilli flakes (optional) 
• 1 tsp cornflour 

To serve 

• Cooked rice or noodles (optional) 
• Sesame seeds