This is one of those dinners that comes together quite quickly, but still feels like you’ve made something properly put together.
I’ll start by slicing the chicken and slice it fairly thin so it cooks fast, then get it into a hot pan so it takes on a bit of colour. Once that’s going, the rest moves quickly.
The vegetables go in next. They soften, pick up flavour and everything starts to come together without needing much attention.
The sauce is simple.
Just a few ingredients stirred through at the end to coat everything lightly rather than drown it. It keeps the whole dish feeling fresh rather than heavy.
By the time it’s done, you’ve got something warm, full of flavour and easy to eat straight from the plate.
Chicken and Vegetable Stir-Fry With Ginger Soy Glaze
Print RecipeIngredients
- two chicken breasts, sliced into strips
- one tbsp olive oil
- one red pepper, sliced
- one courgette, sliced
- one carrot, cut into thin strips
- one garlic clove, chopped
- one tsp fresh ginger, grated
- two tbsp soy sauce
- one tsp honey
- one tsp sesame oil
- Optional: spring onions and sesame seeds to finish
Instructions
Method
- Heat oil in a large pan or wok over high heat.
- Add chicken and cook for four to five minutes until lightly browned.
- Add garlic, ginger and vegetables, cook for another four to five minutes until just tender.
- Stir in soy sauce, honey and sesame oil.
- Cook for one to two minutes until everything is coated and glossy.
- Finish with spring onions and sesame seeds if using.
