CHICKEN STIR-FRY WITH VEGETABLES

Serves 4–6

         ¼ cup soy sauce

         ¼ cup tomato sauce (ketchup)

         ¼ cup vinegar

         1 clove garlic, crushed

         1 teaspoon grated fresh ginger

         2 tablespoons sweet chilli sauce

         1 tablespoon honey

         1 tablespoon brown sugar

         600g chicken breast fillet, cut into thin strips

         2 teaspoons olive oil

         2 cups fresh seasonal vegetables (such as carrots, celery, capsicum, zucchini), cut into thin strips

         handful of baby spinach or bok choy leaves

         3 teaspoons cornflour mixed to a paste with ¼ cup cold water (optional)

Combine the soy sauce, tomato sauce, vinegar, garlic, ginger, chilli sauce, honey and brown sugar in a large bowl. Place the chicken in the marinade and leave to stand for at least 1 hour in the fridge. Drain well and reserve the marinade.

Heat the oil in a frying pan or wok over medium–high heat and sauté the chicken until almost cooked through.

Add the vegetables and reserved marinade and sauté until the vegetables are almost tender. Then add the baby spinach or bok choy and cook until wilted. Thicken with a little of the cornflour paste as needed. Serve with steamed rice.