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Chicken and Broccoli stir-fry

 Serves 4-6


4 chicken breasts
1 teaspoon crushed chilli
1 teaspoon salt
170ml | ¾ Cup vegetable oil
1 medium onion
1 teaspoon peeled and finely grated ginger
2 teaspoons finely grated garlic
1 1/2 teaspoon Yak Yeti Yak Masala
2 medium cooking/salad tomatoes
200g | 7oz broccoli
8-10 halved cherry tomatoes
4 spring onions
2 tablespoons soy sauce


Slice the chicken breast into strips roughly 1-2cm | ½-1inch thick by 2-4cm | 2-3inches long
Peel and finely slice the onion, it is best to slice the onion lengthwise from root to tip
Roughly chop the cooking tomatoes
If the broccoli stems are big cut them into 2
Halve the cherry tomatoes
Slice the spring onions into 2cm | 1inch pieces

In a wok or large frying pan heat the oil until it is shimmering, not quite smoking, add the half the chicken and half the salt, stir fry until the chicken is just cooked through. Remove the chicken from the pan leaving the oil and juices behind, and repeat with the rest of the chicken ( be careful not to overload the pan, if you need to cook the chicken in 3 or 4 batches that’s fine). Keep cooking the juices to reduce them slightly (they should brown and separate from the oil). Add the onion and crushed chilli, fry for 5 minutes or until the edges of the onion start to turn translucent, add the ginger, garlic, Kathmandu Masala and

the remaining salt. Continue to stir-fry scraping the juices from the bottom as they stick. Once the onion is soft or you are no longer able to scrape the juices from the base of the pan, add the chopped tomato, continue to cook stirring, to lift the caramelised spices from the base of the pan. Once the tomato has melted to a sauce add the broccoli and cook for 5 minutes until it starts to soften (you may need to add a little water to stop the tomato sticking to the pan). Return the chicken to the pan and cook until the chicken is completely warmed through.

To Finish, add the cherry tomatoes, spring onion and soy sauce, gently stir to warm the tomatoes, check for salt and serve.


  • This makes a lovely simple meal when you serve it with plain steamed rice or try serving it with stir-fried rice noodles for something a bit more indulgent
  • Gluten free soy sauce is a great option for this, you may find you actually prefer it, if you do then this stir-fry is fine for people on a gluten free diet and coeliacs

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