Cause a stir in the kitchen with these good-for-you stir-fry recipes that make healthy eating easy
This is a great savoury, nutty stirfry that is packed with flavour. You can add beansprouts or blanched greens and toss together or even add thin egg noodles to turn this into a chow mein. Perfect served with steamed broccoli – either on the side or tossed together at the end – and steamed jasmine rice. Preparation time: 5 minutes Cooking time: 5 minutes DF
1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 250g boneless chicken thighs, sliced into strips 1tbsp sake 1tbsp mirin 1tbsp low-sodium light soya sauce 1tbsp toasted sesame oil Pinch of caster sugar 2 spring onions, finely sliced on the diagonal 2tbsp toasted black and white sesame seeds 1Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and toss for a few seconds to release their flavours. 2Add
the chicken strips and leave to sear and brown for 10 seconds, then flip them over. 3Add
the sake and mirin and toss for a few seconds, then season with the light soya sauce, toasted sesame oil and sugar. Toss to combine well, then add the spring onions and toss again to mix. 4Transfer
to a plate, sprinkle with the toasted black and white sesame seeds and serve with steamed broccoli and rice.