Prepare ingredients

• If serving with rice, prepare 200 g (1 cups) rice by cooking your way or following my tips & tricks.
• Dice: 500 g (1 lb) chicken breast and add to a bowl with 25 g (¼ cups) corn starch and 30 g (2 tablespoon) soy sauce. Toss to combine.
• (If using), cut 1 broccoli into florets and slice 2 carrots .
• Grate: 1 clove garlic, 1 tsp ginger, 2 tbsp lemon rind (rind - yellow only, avoid white) and mix with 125 ml (½ cups) chicken stock, 30 g (2 tablespoon) soy sauce, 50 ml (¼ cups) lemon juice, 30 g (2 tablespoon) brown sugar, 40 g (2 tablespoon) honey until sugar dissolved.

Cook Chicken

• Heat 15 g (1 tablespoon) extra virgin olive oil in a large pan then add chicken pieces. Cook until golden brown (approx. 3-5 minutes each side).
• Add sauce to the chicken, stir well and bring to the boil. Add the 5 g (2 teaspoon) corn starch to 1 tablespoon water, mix, then add to the sauce and bring to a boil (bubbling). When bubbling, lower the heat until it thickens (approx. 5-10 minutes).

Cook Vegetables

• Cook 1 broccoli , and 2 carrots , to your preferences; or add just enough water to cover the bottom of a large pan, then add pieces of broccoli and carrot to the water and cover to steam for 6-10 minutes or until bright in colour and tender.

Serve