Chicken and vegetable stir-fry with rice

Ingredients for 4 portions

• 600 gChicken breast, in strips
• 4 tbspSoy sauce
• 2 tspCornflour
• 3 tbspRapeseed oil
• 1Yellow onion, thinly sliced
• 2Bell peppers, in strips
• 2Carrots, in thin batons
• 1Courgette, in batons
• 2 clovesGarlic, finely chopped
• 1 tspGinger, grated (optional)
• 2Spring onions, sliced
• to tasteSalt
• to tasteBlack pepper

On the side

• 300 gRice

Method

1. Boil the rice in plenty of salted water for 16–18 minutes until tender, then drain.
2. Meanwhile, cut the chicken into strips and toss with 1 tablespoon of the soy sauce and the cornflour.
3. Slice the onion, cut the peppers into strips and the carrots and courgette into thin batons, chop the garlic and grate the ginger.
4. Heat half the oil in a wok or large frying pan over high heat and stir-fry the chicken for 5–6 minutes until golden and cooked through. Set aside.
5. Add the rest of the oil and stir-fry the onion and carrot for 3 minutes. Add the peppers, courgette, garlic and ginger and stir-fry for 3–4 minutes more, until tender but still crisp.
6. Return the chicken to the wok, add the rest of the soy sauce and the spring onions and toss for 1–2 minutes until everything is glossy. Serve with the rice.

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