Ginger Chicken & Vegetable Stir Fry

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• 2 chicken breasts, thinly sliced
• 1 tbsp olive oil or avocado oil
• 1 tbsp fresh grated ginger
• 1 garlic clove, minced
• 1 carrot, thinly sliced
• 1 red pepper, sliced
• 1 courgette, sliced
• 2 tbsp coconut aminos or tamari
• 1 tsp sesame oil
• 1 cup cooked brown rice
• Salt and black pepper, to taste

Method

1. 1 Heat the oil in a large pan or wok over medium-high heat until it's shimmering and just starting to smell fragrant.
2. 2 Add the sliced chicken in a single layer (cook in two batches if your pan is crowded, so it sears rather than steams) and cook for 6–8 minutes, stirring frequently, until browned outside and no longer pink in the centre. Remove and set aside.
3. 3 Add the ginger and garlic to the same pan and cook for about 1 minute, stirring constantly, until fragrant but not browned — they catch and turn bitter quickly at this heat.
4. 4 Add the carrot, red pepper and courgette and stir-fry for 5–6 minutes, tossing regularly, until they're tender at the edges but still have a slight bite in the centre.
5. 5 Return the chicken to the pan along with any juices, then stir in the coconut aminos and sesame oil and cook for a further 1–2 minutes until everything is glossy and heated through.
6. 6 Season with salt and pepper to taste and serve immediately over the brown rice while the vegetables are still crisp.