Ginger Chicken Stir-Fry

Ingredients

• 600 gboneless skinless chicken breast, thinly sliced
• 1¼ tbspcornstarch
• 250 gbroccoli florets, small florets
• 1red bell pepper, sliced
• 150 gsnap peas
• 1medium carrot, sliced thin
• 2¼ tbsplow-sodium soy sauce
• 2¼ tsphoney
• 2 tsprice vinegar
• 2 tbspfresh ginger, grated, grated
• 3cloves garlic, minced
• 1 tbspcanola or avocado oil
• 1 tsptoasted sesame oil
• 240 gdry long-grain white or basmati rice, dry, cooked
• 2green onions, sliced

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes off the heat.

   20 min timer

2. Slice the chicken thinly, about 5 mm (1/4 inch). Toss it with half the cornstarch and 1 tbsp of the soy sauce.

3. For the sauce, whisk the rest of the soy sauce with the honey, rice vinegar, sesame oil, remaining cornstarch and 60 ml (1/4 cup) of water.

4. Heat half the canola oil in a wok or large skillet over high heat until it just starts to smoke.

5. Add the chicken in a single layer and stir-fry until browned and cooked through to 74°C (165°F), 4 to 5 minutes. Tip onto a plate.

   5 min timer

6. Add the remaining oil, then the ginger and garlic. Stir for 15 seconds until fragrant, add the broccoli, pepper, snap peas and carrot and stir-fry over high heat for 3 minutes, until bright and tender-crisp. Add 1 to 2 tbsp of water if the pan gets dry.

   3 min timer

7. Return the chicken, stir the sauce and pour it in. Toss for about 1 minute until the sauce bubbles and turns glossy.

   1 min timer

8. Serve over the rice with sliced green onion.

Storing and reheating

Keeps 3 days in the fridge.