Easy Chicken Stir-Fry with Vegetables

A chicken stir-fry is the fastest proper dinner I know: sliced chicken, colourful vegetables, and a glossy soy-ginger sauce, all cooked in one hot pan in about fifteen minutes. It is healthy, filling, and endlessly flexible.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

• 500 g chicken breast, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced (or a handful of green beans)
• 1 zucchini, halved and sliced
• 2 spring onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil (optional)

Method

1. Mix the soy sauce, honey, and sesame oil in a small bowl and set aside.
2. Heat the vegetable oil in a large wok or frying pan over high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, stirring, until golden and cooked through. Remove and set aside.
3. Add the peppers, zucchini, garlic, and ginger to the same pan and stir-fry for 3 minutes, until just tender but still crisp.
4. Return the chicken to the pan, pour over the sauce, and toss for 1 minute until everything is glossy and coated. Scatter with spring onions and serve with rice or noodles.

Tips

Keep the pan very hot and do not crowd it, or the vegetables will steam instead of frying. Slice the chicken thinly and evenly so it cooks in the same time. Swap in any vegetables you have, from broccoli to snap peas, and add a pinch of chilli flakes if you like heat.