Summer Chicken Stir-fry

15 Minute Summer Chicken Stir-fry. Perfect for a summers weekday evening, packed with veggies and on the table in 15 minutes.

Serves: 2 (easily doubled) Time: 15 minutes

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Ingredients

• 200g Broccoli Florets (about 6), halved, trimmed

• 200g Chicken Breasts diced

• Thumb Sized Piece of Fresh Ginger, cut into strips

• 2 Garlic Cloves, minced

• 1 Red Onion, sliced

• 1 Roasted Red Pepper, from a jar, cut into cubes

• 2 Teaspoons Olive Oil

• 1 Teaspoon Mild Chilli Powder (optional)

• 1 Tablespoon Soy Sauce

• 1 Tablespoon Honey

• 250g Pack Microwave Brown Rice or Noodles

• Optional: baby corn or any leftover veggies

Method

1. Put the kettle on and throw the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.

2. Heat the olive oil in a wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly.

3. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water.

4. Throw the broccoli into the wok with the soy, honey, red pepper and 4 tablespoons of the broccoli water then cook until heated through.

5. Meanwhile, microwave the rice following the pack instructions and serve with the stir-fry. Easy peasy!

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