Name: Fioretto Cauli Blossom with Soy Chicken, Lime and Ginger Stir-Fry recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: asian
Ingredients: 400g Fioretto Cauli Blossom trimmed cut into florets; 600g chicken breast fillet trimmed; 1 tbs soy sauce; 1/3 cup ginger marmalade; 1 lime juiced; 4 tsp peanut or vegetable oil; 150g snow peas trimmed; 4 spring onions trimmed cut into thin strips; 1 cup teamed jasmine rice to serve; 2 lime wedges to serve

by Perfection Fresh Last updated on 07/10/2019

We're making this easy chicken and vegetable stir-fry on repeat! - Perfection Fresh

Ingredients

400g Fioretto Cauli Blossom trimmed cut into florets
600g chicken breast fillet trimmed
1 tbs soy sauce
1/3 cup ginger marmalade
1 lime juiced
4 tsp peanut or vegetable oil
150g snow peas trimmed
4 spring onions trimmed cut into thin strips
1 cup teamed jasmine rice to serve
2 lime wedges to serve

Method

Step 1

Thinly slice the chicken across the grain. Combine the soy, marmalade and lime juice together. Spoon 2 tbs over the chicken and stir to coat. Set the rest aside.
Step 2

Heat the wok over high heat until hot. Add 1 tsp of oil and swirl to coat the wok. Add one third of the chicken and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and chicken in two batches.
Step 3

Add the remaining oil then the Fioretto, stir-fry for 1 minute, add 1 tbs of water, cover and steam for 1 minute. Remove lid, stir-fry for a further 30 seconds or until water evaporated. Return the chicken, add the snow peas and reserved soy mixture. Stir-fry for 1-2 minutes, until the snow peas are cooked. Add spring onions, stir-fry for 30 seconds. Serve with rice and lime wedges.
Step 4

Serve over steamed rice.