RUSTENBURG HERALD – RUSTENBURG – The days are now getting shorter. Meals that will not take up too much time is obviously then a priority. Rustenburg’s Chef Pieter Germishuys is showing us this week that stir-fry does not need to be the same old-same old.
You can jazz it up for a bit more flair – but still make it quick and easy. Chef Pieter’s delictable ‘Easy Broccoli, Chicken Peppadew Stir-fry’ is served on rice and garnished with crumbled Feta Cheese and Spring Onion.
Ingredients:
1 x Red Onion, thinly sliced
13 x Broccoli florets
1 x Chicken fillet, thinly sliced
5 Peppadews, roughly chopped
Salt & coarse Black Pepper
Sweet Chilli sauce
Sliced Spring Onion
Feta Cheese, crumbled
Cooked Rice
Method:
1. Pre-heat a pan and add a little bit of olive oil.
2. Add the onions and broccoli florets and saute until Al Denté (soft, but still firm)
3. Add the fillet to the pan. When almost cooked, season with salt and pepper and sweet chilli sauce.
4. Spoon some cooked rice in the centre of a plate. Top it with the stir-fried chicken and broccoli.
5. Garnish it with crumbled feta and chopped spring onion.
