FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Pre heat your oven to 180°c

Whisk the egg in a bowl.

Heat a wok.

Sprinkle the 5 spice into the chicken, dip in egg generously and drop into the hot wok, turn each gently so the egg sticks, then place on a baking tray and bake for 20 mins until cooked through.

Meanwhile make the sauce , add the ketchup and sugar and soy sauce to a saucepan, heat, mix in the hot water until combined , add chilli flakes, then add the cornflour mixture, finish with a squirt of fresh lime, gently bring to simmer until thick then set aside.

In a wok add your spring onion, squash, peashoot salad , mushrooms and broccoli, stir fry everything for around 3/4 mins and then add your cooked chicken, then serve and pour the sauce all over each plate, garnish with sesame seeds ... I’ve just had it and it was lush ... with 8g of fibre too!!