Quick Chicken Stir-Fry with Rice

Ingredients · per serving

• ½ medium Lime
• 1 medium Red bell pepper
• to taste Black pepper
• 3 cloves Garlic
• 250 g Chicken thigh fillets
• 1.5 tbsp Sunflower oil
• 1 tsp Rice vinegar
• 1 tsp Fresh ginger
• 1 tsp Sesame oil
• 1 tbsp Soy sauce
• 120 g Broccoli florets
• 1 tbsp Cornflour
• 1 stalk Spring onion
• to taste Salt
• 3 tbsp Hoisin sauce
• 1 tsp Sesame seeds
• 75 g Jasmine rice
• ½ medium Onion

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Slice the chicken thigh into thin strips against the grain. Toss with cornflour, salt and pepper.
3. Slice the bell pepper and onion into strips. Cut the broccoli into small florets. Mince the garlic and ginger.
4. Mix the sauce: hoisin, soy sauce, rice vinegar, sesame oil and 2 tbsp water in a small bowl.
5. Heat 1 tbsp sunflower oil in a wok or wide pan over high heat until smoking. Add the chicken in a single layer. Don't move for 60 seconds, then stir-fry 90 seconds until cooked. Lift onto a plate.
6. Add another 1 tsp oil. Tip in the broccoli, stir-fry 90 seconds. Add the pepper and onion, stir-fry 60 seconds. Add the garlic and ginger, 30 seconds.
7. Return the chicken. Pour in the sauce. Toss for 60 seconds until glossy and coating everything. Off the heat.
8. Plate over the rice. Scatter sesame seeds and sliced spring onion. Lime wedge.

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