Chicken and vegetable stir fry

• Chicken breast · sliced thin against the grain150 g
• Soy sauce1 tbsp
• Corn flour1 tsp
• Oil2 tsp
• Garlic · sliced3 cloves
• Ginger · julienned1 inch
• Capsicum · sliced1 medium
• Broccoli · small florets100 g
• Carrot · sliced thin on the diagonal1 small
• Spring onion · chopped, greens separate2
• Black pepper1/2 tsp
• Vinegar1 tsp
• Salta pinch

Method

1. 1

   Toss the chicken with half the soy sauce and the corn flour. Rest 5 minutes while you chop the vegetables.

2. 2

   Heat 1 tsp oil in a kadai on high until it shimmers. Spread the chicken in one layer, leave 1 minute to brown, then toss 2 more minutes until no longer pink. Remove to a plate.

3. 3

   Add the remaining oil, garlic, ginger and spring onion whites for 30 seconds. Add carrot and broccoli with 2 tbsp water, cover and cook 2 minutes.

4. 4

   Uncover, add capsicum, and toss 1 minute on high. Return the chicken, add remaining soy sauce, vinegar, pepper and salt, and toss 1 minute until glossy. Top with spring onion greens.

Tips

• Keep the heat high and the pan uncrowded; that is what gives the smoky stir-fry taste.
• Cut everything before you start; the cooking is too fast to chop midway.

Swaps

• No chicken? Use 150 g firm tofu, pressed and cubed, for a vegan version with about 25 g protein.

Storage

Keeps 2 days in the fridge; reheat in a hot pan for 2 minutes, not the microwave, to keep the vegetables crisp.