Chicken & Vegetable Stir-fry

Ingredients

• 600 g chicken thigh, sliced thin
• 1 head broccoli, in small florets
• 1 capsicum, sliced
• 1 carrot, sliced on an angle
• 3 spring onions, cut into lengths
• 2 cloves garlic, crushed
• 1 tbsp ginger, grated
• 60 ml soy sauce
• 1 tbsp honey
• 2 tsp sesame oil
• 2 tbsp neutral oil
• 2 tsp cornflour
• 300 g jasmine rice
• Sesame seeds, to finish

Method

1. Get the rice on first — everything else takes less time than it does.
2. Mix the soy, honey, sesame oil and cornflour in a cup. That's the sauce; having it ready is the difference between a stir-fry and a panic.
3. Heat the neutral oil in your biggest pan until it's properly hot. Brown the chicken in two batches so it fries rather than stews, and set it aside.
4. Carrot and broccoli in first for 2 minutes, then the capsicum, then the garlic and ginger for 30 seconds.
5. Chicken back in, sauce over, and toss for a minute until it thickens and coats everything. Spring onion and sesame seeds off the heat.