Veggie Packed Chicken Stir Fry

Cook the rice:

• Start by cooking the rice according to package instructions and set aside.

Cook the chicken:

• While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet, pan or wok over medium-high heat.
• Add the pre-cut Chicken Stir Fry to the pan, season with salt and pepper, and stir-fry for 5-7 minutes until cooked through. Remove the chicken from the skillet and set aside.

Prepare the vegetables:

• While the chicken cooks, thinly slice the capsicum, julienne the carrot, slice the courgette, and cut the broccoli into florets.

Cook the veggies:

• In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced capsicum, carrot, courgette, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Make the sauce:

• In a small bowl, mix together the soy sauce, honey, sesame oil, rice vinegar, and minced garlic.

Combine everything:

• Return the cooked chicken to the skillet with the veggies. Pour the sauce over the chicken and vegetables, stirring everything together. Cook for another 2-3 minutes until the sauce coats the chicken and veggies evenly.

Serve:

• Serve the stir fry over a bed of cooked rice.
• Sprinkle with sesame seeds and garnish with fresh coriander or spring onions before serving.