Healthy chicken stir-fry

• brown basmati rice↗65g g
• rapeseed oil↗2 tsp tsp
• ginger↗15g g

  peeled and cut into thin matchsticks

• red onions↗2 small

  (160g), cut into wedges

• broccoli↗160g g

  broken into florets, stem finely chopped

• carrots↗2

  (160g), halved lengthways, then cut into diagonal slices

• red chilli↗1

  finely chopped (optional)

• chicken breast↗200g g

  cut into thin strips

• ground cumin↗½ tsp tsp
• crunchy peanut butter↗1 tbsp tbsp
• wheat-free tamari↗1 tbsp tbsp
• brown rice vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.

2. 2

   Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.

3. 3

   Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.