Family Chicken Stirfry

Ingredients

• 300 g basmati rice or noodles (whichever you have in)
• 500 g chicken fillets, sliced into strips
• 1 tablespoon olive oil or rapeseed oil
• 1 onion, sliced
• 1 red pepper, sliced
• 1 yellow or green pepper, sliced
• 1 carrot, cut into matchsticks
• 1 head of broccoli, broken into small florets
• A handful of mangetout or sugar snap peas (optional)
• 2 cloves garlic, finely chopped
• 1 thumb of fresh ginger, grated (optional but worth it)
• 3 tablespoons soy sauce (or tamari for gluten free)
• 1 tablespoon honey
• 1 tablespoon sesame oil (optional, adds flavour)
• 1 tablespoon cornflour mixed with 3 tablespoons cold water
• 1 lime, cut into wedges (optional)
• A handful of fresh coriander or sliced spring onions (optional)

Method

1. Cook the rice or noodles according to packet instructions.
2. Heat the oil in a large pan or wok over a medium-high heat. Add the chicken strips and stir-fry for 5 to 6 minutes until golden and cooked through. Remove from the pan and set aside.
3. Add the onion to the pan and cook for 2 minutes. Add the peppers, carrot and broccoli with a splash of water and stir-fry for 4 to 5 minutes until just tender but still crunchy. Throw in the mangetout for the last minute if using.
4. Add the garlic and ginger and cook for another 30 seconds, stirring constantly so they don't burn.
5. Return the chicken to the pan. Pour in the soy sauce, honey and sesame oil, then add the cornflour mixture and stir for 1 to 2 minutes until everything is coated in a glossy sauce.
6. Serve over the rice or noodles. Finish with a wedge of lime, coriander or spring onions if using.