Step 1

Add all of the ingredients for the stirfry sauce to a small jug and whisk together. Set aside until ready to use.

Step 2

Heat oil in a large nonstick pan over a medium heat. Cut chicken into 1cm thick slices then fry for a couple of minutes on each side. Remove from pan while you cook the vegetables.

Step 3

Cut broccoli and cauliflower into bite size pieces. Add to the frypan with a splash of water and stirfry for three minutes.

Step 4

Add carrot and edamame beans and stirfry for two minutes. Add cooked chicken back to the pan.

Step 5

Pour in the stir fry sauce and mix everything together. Simmer stirring occasionally for 3 to 5 minutes until everything is hot and cooked through.

Step 6

Scatter over slivered almonds and serve immediately on top of steamed rice or noodles.