Steps

1. Cut 250g of broccoli into florets and stems. Separate the florets and finely chop the stems. The trick here! Scoring the stems and then tearing them by hand prevents the florets from falling apart. Cutting them into smaller florets allows them to cook faster and makes them easier to eat. Trim off any leaves or dirty parts.
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2. Cut 100g of chicken breast into 2cm cubes.
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3. Place the cut chicken breast in a bowl and mix in 2 tsp of Cooking Sake (Rice Wine), 1 tsp of Potato Starch, and a pinch of salt.
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4. Heat a generous amount of Olive Oil [A] in a frying pan over medium heat. Add the chicken and stir-fry for about 2 minutes until cooked through, then remove from the pan.
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5. In the same frying pan (after removing the chicken), add the broccoli. Add 2 tsp of Olive Oil [B] and 1 tsp of Chicken Bouillon Powder [B], mix well to coat the broccoli with oil.
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6. Drizzle 1 tbsp of water, cover with a lid, and steam-fry over medium-low heat for 4 minutes. The trick here! Steaming locks in nutrients and enhances flavor.
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7. Remove the lid, return the stir-fried chicken to the pan, and mix everything together.
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8. Sprinkle 50g of mixed cheese evenly over the top. Cover with a lid and steam-fry over low heat for 2-3 minutes until the cheese has melted.
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9. Sprinkle with coarse black pepper to taste if desired, and it's done. You can serve it directly from the frying pan!
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