Food Inspiration


If you follow me on social media you will know that my favourite thing to do during the weekends is to eat my way around Auckland, I don’t think there’s been a weekend since November that I’ve cooked on a Friday, Saturday or Sunday (certainty not complaining!) but during the week I cook for both Brian and I. Brian has a show coming up in October so is cutting down on his foods and eating a lot healthier, so naturally I have picked up healthier eating habits over the past few weeks.

I thought I would share with you one of my dinners for this week.



  • 500g Chicken Breast
  • 300g Broccoli
  • 1 Red Onion
  • 1 Garlic clove
  • 30g Ginger
  • 3 Spring Onions
  • 20g Coriander
  • 150ml Chicken Stock
  • 30ml Soy Sauce
  • 30ml Rice Wine
  • 150g Cashew nuts
  • Peanut oil
  1. Remove florets from broccoli, peel and slice red onion and garlic. Peel and chop the ginger. Cut the green onions into fine rings, chop the coriander and cut the chicken into strips.
  2. In a measuring jug, mix chicken stock, soy sauce and rice wine together, stir to combine
  3. Toast the cashew nuts in a wok on a medium heat for approx. 2-3 minutes or until golden brown. Remove from pan and set aside.
  4. Heat peanut oil in wok and sauté garlic and ginger for 2 minutes. Add chicken breast, onion and broccoli and fry for 3-5 minutes. Add the chicken stock mixture and let simmer for 3 – 5 minutes. Season with pepper. Add the toasted cashew nuts, green onion and coriander to wok
  5. Serve.

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