Well, if my recipes haven't improved much in the last year, my photographs certainly have! This is almost identical to my original recipe, but I didn't pre-steam the broccolli, just sliced it more thinly and stir-fried it with the garlic, ginger and sliced baby sweet corn before returning the chicken to the pan and bubbling with the sauce. I also served this over rice, rather than udon. Ooh and I tossed in a lovely handful of toasted cashew nuts at the last minute.
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