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Chicken and Veg Stir-fry

A fast, colourful stir-fry with ginger and soy, served with rice.

Ingredients

• 450 g chicken breast
• 1 broccoli
• 2 mixed peppers
• 2 carrots
• 4 spring onions
• 2 garlic cloves
• 20 g fresh ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 2 tbsp vegetable oil
• 300 g basmati rice

Method

1. Slice the chicken thinly. Cut the broccoli into small florets, and slice the peppers, carrots and spring onions. Crush the garlic and grate the ginger.
2. Mix the soy sauce, honey and sesame oil in a small bowl.
3. Cook the rice following the packet instructions.
4. Heat half the vegetable oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 5 minutes until cooked through with no pink. Tip onto a plate.
5. Add the rest of the vegetable oil. Stir-fry the carrots and broccoli for 3 minutes.
6. Add the peppers and stir-fry for 2 minutes, then add the garlic and ginger for 30 seconds.
7. Return the chicken to the pan with the sauce and toss for 1 minute until everything is coated.
8. Scatter with the spring onions and serve over the rice.