Ingredients:

  • 500 g (1.1 lbs) Boneless, Skinless Chicken Breast, sliced thinly against the grain
  • 1 Tbsp Low-Sodium Soy Sauce or Tamari (for marinade)
  • 1 tsp Cornflour (Cornstarch) (for marinade)
  • 1/2 tsp Sesame Oil (for marinade)
  • 1 Tbsp Groundnut Oil (or Peanut/Canola Oil), divided
  • 1 large Head of Broccoli, cut into small florets (approx. 300g)
  • 2 Medium Carrots, peeled and cut into matchsticks
  • 1 large Red Bell Pepper, sliced thinly
  • 100 g (3.5 oz) Mangetout (Snow Peas)
  • 2 Spring Onions (Scallions), sliced thinly for garnish
  • 3 Cloves Garlic, minced
  • 2 cm (1 inch) Piece of Fresh Ginger, peeled and minced or grated
  • 1 Red Chilli, thinly sliced (optional)
  • 4 Tbsp Low-Sodium Soy Sauce or Tamari (for sauce)
  • 2 Tbsp Rice Vinegar (for sauce)
  • 1 Tbsp Runny Honey or Maple Syrup (for sauce)
  • 1 tsp Cornflour (Cornstarch) (for sauce)
  • 120 ml (1/2 cup) Chicken Stock (low sodium) or Water (for sauce)
  • Zest of 1/2 Lime (for sauce)

Instructions:

  1. Prepare the Chicken: In a medium bowl, combine the sliced chicken with 1 Tbsp soy sauce, 1 tsp cornflour, and 1/2 tsp sesame oil. Toss well and set aside to marinate for at least 10 minutes (this tenderises the meat).
  2. Chop the Vegetables: Ensure all vegetables are fully prepped (chopped, sliced, and washed). This step is crucial before cooking starts.
  3. Mix the Sauce: Whisk together all ingredients for the Stir-Fry Sauce (Soy, Rice Vinegar, Honey, Cornflour, Stock, and Lime Zest) in a small bowl. Set aside.
  4. Heat the Wok: Place the wok or large heavy-based frying pan over high heat until smoking lightly. Add 1/2 Tbsp of groundnut oil.
  5. Sear the Chicken: Add the marinated chicken to the hot wok in a single layer (cook in batches if necessary). Stir-fry for 2–3 minutes until the chicken is golden brown and cooked through. Remove the chicken immediately with a slotted spoon and set it aside.
  6. Harder Vegetables: Return the wok to high heat. Add the remaining 1/2 Tbsp oil. Add the broccoli florets and carrot matchsticks (the 'harder' veg). Stir-fry vigorously for 2–3 minutes until they start to soften slightly but still retain a good crunch.
  7. Aromatics: Clear a space in the centre of the wok. Add the minced garlic, ginger, and chilli (if using). Stir them quickly for about 30 seconds until fragrant—do not let them burn!
  8. Softer Vegetables: Add the sliced red pepper and mangetout. Continue stir-frying for another 1–2 minutes.
  9. Combine and Sauce: Add the cooked chicken back into the wok with the vegetables. Give the reserved sauce mixture a quick whisk, then pour the sauce over the ingredients in the wok.
  10. Toss to Coat: Stir continuously for 30–60 seconds. The sauce will rapidly thicken and become glossy, coating all the ingredients beautifully.
  11. Serve: Remove from heat immediately. Garnish generously with the sliced spring onions and serve hot, ideally over steamed rice.