Stir-fried Chicken with Greens

A fast & tasty stir-fry
 

Serves 4

2 tbsp sunflower oil
3 large skinless & boneless chicken breasts, cut into strips
5cm fresh root ginger, peeled & finely chopped
2 garlic cloves, sliced
2 tbsp sweet chilli sauce
6 tbsp water
1 tbsp light soy sauce
175g green beans, halved
250g broccoli, broken into little florets
8 spring onions, halved
50g mangetout (snowpeas) trimmed
50g sugar snap peas, trimmed
100g baby pak choi (bok choy) leaves, trimmed
1 red or yellow pepper, deseeded & cut into strips
Rice or Noodles to serve

Blanch the greens beans ~ bring a large saucepan of water to the boil, add the beans and boil 2-3 minutes till they turn bright green. Drain and run under cold water to stop them cooking.

In a wok or a large non stick frying pan, heat the oil until very hot but not smoking. Add the chicken and stir-fry over a high heat for 2-3 minutes, add the ginger and garlic and stir-fry for a further 2 minutes.

Add the broccoli, drained green beans, spring onions, pepper and the water. Cover and cook for 2-3 minutes. Stir in the chilli sauce and soy sauce. Pop the mangetout, sugar snap peas and pak choi on top, cover and cook for 1-2 minutes. Toss well and serve with rice or noodles.