Super fast and super tasty. Never order a take-away again!

This recipe takes 10 minutes from start to finish and is delicious. I sometimes cook in advance and eat it cold as a packed lunch.

Ingredients.

Serves 2

1 tablespoon olive oil

2 Chicken breast portions, thinly sliced

1 medium carrot, peeled and cut into matchsticks

2 spring onions, sliced

1/2 red, green and yellow pepper, sliced

1 tablespoon low salt soy sauce

1 teaspoon cornflour

1 teaspoon grated ginger

2 cloves garlic, peeled and grated

1 tablespoon sesame seeds

In a non-stick frying pan or wok over a medium heat, heat the oil and stir fry the chicken and vegetables for 5 minutes.

Now add the cornflour and stir in well before adding the garlic, ginger and soy sauce.

If a little too dry ad a couple of tablespoons of water and cook for a couple more minutes checking the chicken in cooked through.

Finally add the sesame seeds and serve with noodles or rice.

Thank you to Richwood Jones for the use of their amazing kitchen.