1 inch piece fresh ginger, cut into fine matchsticks or grated
2 medium carrots, peeled and cut into batons
Tenderstem broccoli, cut into small florets
4 spring onions, sliced
3 tbsp oil
1 tbsp mirin rice vinegar (white wine or apple cider also work)
1 tbsp runny honey
4 tbsp soy sauce
1 tsp caster sugar
1 tsp cornflour
Heat a non-stick frying pan with 1 tablespoon of oil. Brown the chicken on both sides, remove and set aside.
Wipe the pan clean. Add the remaining 2 tablespoons of oil and cook the peppers, chilli, garlic, ginger, carrots and broccoli for about 3 minutes.
Add the chicken back to the pan along with any juices, then add the spring onions.
Mix the vinegar, honey, soy sauce, sugar and cornflour into a small bowl or mug. Add to the pan, stir to coat and allow to bubble away for 2 minutes.
Serve with rice or noodles.
Recipe by Jody Spencer
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