Make this nutritious, veg-packed stir-fry when you need dinner fast – and if you like a hit of spice, add some chilli to the rich peanut dressing
Prep:10 mins
Serves 2
65g brown basmati rice2 tsp rapeseed oil15g ginger, peeled and cut into thin matchsticks2 small red onions (160g), cut into wedges160g broccoli, broken into florets, stem finely chopped2 carrots (160g), halved lengthways, then cut into diagonal slices1 red chilli, finely chopped (optional)200g chicken breast, cut into thin strips½ tsp ground cumin1 tbsp crunchy peanut butter1 tbsp wheat-free tamari1 tbsp brown rice vinegar
STEP 1Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.STEP 2Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.STEP 3Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.
