Cut the chicken breast into thin strips. Divide the broccoli into florets, slice the pepper into strips and the carrot into thin rounds, and finely chop the garlic and ginger.
Heat the olive oil in a wok or large frying pan until very hot. Sear the chicken breast briefly over a high heat, then take it out.
Add the sesame oil to the same pan. Briefly fry the garlic and ginger, then add the broccoli, pepper, carrot and mangetout and stir-fry until tender-crisp.
Return the chicken breast to the wok. Add the soy sauce and toss everything thoroughly until the meat and vegetables are evenly coated.
Slice the spring onion into thin rings. Toast the sesame seeds briefly in a dry frying pan until fragrant.
Good to know
A stir-fry like this is on the table fast and still tastes rounded and fresh. What I like most is the contrast of tender chicken, crunchy vegetables and the nutty finish.
Swaps
Chicken breast → turkey breast (similar protein content); Jasmine rice → brown rice (more fibre); Soy sauce → tamari (often wheat-free); Sesame oil → avocado oil (stable at high heat and mild).
Allergens
Contains soya and sesame; well suited to children if you go easy on the ginger and soy sauce, and important during pregnancy: always cook chicken all the way through. Contains: gluten (soy sauce).
