A stir-fry is the ultimate weeknight hero: fast, flexible, and a great way to use up whatever vegetables are in the fridge. Have everything chopped before you turn on the heat—it moves quickly.
Ingredients
- 2 chicken breasts, sliced thin
- 1 bell pepper, 1 carrot, handful of snap peas
- 2 cloves garlic + 1 tbsp grated ginger
- 3 tbsp soy sauce, 1 tsp honey, 1 tsp sesame oil
- Rice or noodles, to serve
Method
- Heat a splash of oil in a wok or large pan over high heat. Sear the chicken until golden, then set aside.
- Stir-fry the vegetables for 2–3 minutes so they stay crisp, then add the garlic and ginger.
- Return the chicken, pour in the soy, honey, and sesame oil, and toss for another minute.
- Serve over rice or noodles.