Chicken Stir Fry with Ginger and Coriander

Ingredients: (serves 1)

• 15 snow peas

• ¼ red capsicum

• 1 medium zucchini

• 1 spring onion

• 2 fresh garlic cloves

• 1 mini green chilli

• 1tsp raw ginger

• ¼ cup uncooked brown rice

• 150g raw chicken breast

• 1tbsp sodium reduced soy sauce

• 1tbps fresh coriander (chopped)

Method:

1. Trim and halve the snow peas diagonally, deseed and slice the capsicum, chop the zucchini, slice the spring onion diagonally into 2cm lengths, peel and finely slice the garlic, deseed and slice the chilli, and finely grate the ginger.

2. Cook rice by absorption method. In a saucepan, add double the quantity of water to the rice, bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes. Remove from heat, keep covered, and set aside.

3. Meanwhile, heat half of the oil in a wok over high heat, and stir fry the chicken for 2-3 minutes, or until opaque. Remove from the wok, and set aside.

4. Add the remaining oil to the wok, and reduce to medium heat. Combine ginger, chilli, garlic, and soy sauce. Add to wok, with the spring onion, zucchini, and red capsicum, and stir fry for 2-3 minutes.

5. Return chicken to wok, add snow peas and coriander and stir fry for another minute or so until the snow peas turn bright green.

6. Fluff rice with a fork and serve with the stir fry.