15-minute chicken stir-fry

Why you'll love this recipe

This 15-minute chicken stir-fry is proof that healthy eating doesn't have to be complicated. Packed with lean protein and colourful vegetables, it's a complete meal that comes together faster than you could order a takeaway.

Ingredients

For the chicken:

• 300g chicken breast, sliced into strips
• 1 tablespoon olive oil
• Salt and pepper to taste

For the stir-fry:

• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 150g tenderstem broccoli
• 100g mangetout
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the sauce:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornflour mixed with 2 tablespoons water

Instructions

1. Prepare the sauce: Mix together the soy sauce, honey, sesame oil, and cornflour slurry in a small bowl. Set aside.

2. Cook the chicken: Heat the olive oil in a large wok or frying pan over high heat. Season the chicken strips with salt and pepper, then add to the hot pan. Cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.

3. Cook the vegetables: In the same pan, add the peppers and broccoli. Stir-fry for 2-3 minutes until starting to soften but still crisp. Add the mangetout, garlic, and ginger. Cook for another minute.

4. Combine and finish: Return the chicken to the pan. Pour over the sauce and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats everything evenly.

5. Serve: Divide between two bowls. Serve with rice or noodles if desired.

Tips for success

• High heat is key: Keep your pan very hot for the best stir-fry results. The vegetables should sizzle when they hit the pan.

• Don't overcrowd: If your pan is small, cook in batches. Overcrowding leads to steaming rather than frying.

• Prep everything first: Have all your ingredients sliced and ready before you start cooking. Stir-frying is fast!

Variations

• Prawns: Swap chicken for king prawns. They cook even faster, about 2-3 minutes.
• Tofu: Use extra-firm tofu for a vegetarian version. Press it first to remove excess moisture.
• Beef: Use sirloin steak, sliced thinly against the grain.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until piping hot. Not suitable for freezing as the vegetables lose their texture.