Stir-Fried Chicken with Vegetables

Takes: 15 mins
Serves 4

Ingredients:

FOR THE MARINADE

• 1 tsp tapioca flour
• half tsp sea salt, dissolved in 1 tsp hot water

FOR THE STIR-FRY

• 350g chicken fillets, sliced
• 2 tbsp olive oil
• 1 red pepper, sliced
• 100g green beans
• 2 spring onions, sliced, whites and greens separated
• 100g beansprouts
• 1 garlic clove, chopped
• 1 tsp ginger, grated
• 1 tsp honey
• 2 tbsp water

Method:

1. In a large bowl, mix together the marinade.  Add the chicken and toss until well coated.  Set aside while you prepare the vegetable.
2. Place a large wok over a high heat.  When the wok is hot, add 1 tbsp of oil and swirl around the pan.  Add the chicken fillets to the wok.
3. Keep the chicken moving around the wok, until it is cooked through and no pink meat remains.  Remove from the wok and set aside.
4. Pour the remaining oil into the wok and swirl around, as before.  Add the red pepper and cook for a minute.  Add the green beans and cook for 2 minutes more until just tender, stirring all the time.  Add the spring onion whites and the beansprouts and cook for another minute.  Stir in the garlic and ginger and stir-fry for 30 seconds.
5. Add the chicken back to the wok.  Pour the 2 tbsp water and 1 tsp honey in, and continue to cook, stirring often, until the chicken are heated through.  Sprinkle over the spring onion greens and serve straightaway.