Chicken and cabbage stir-fry

Under R105 • Serves 4

Preparation: 20 minutes

• Cooking time: 15 minutes

• 4 chicken breast fillets, cut into bite-sized cubes

• 15–30ml oil

• 3ml each chopped garlic, ginger and chilli

• 3 x 250ml shredded cabbage and carrots

• 30ml low-sodium soy sauce, plus extra to serve

• 125ml cooked corn kernels (optional)

• 250ml uncooked rice, cooked according to the instructions on the packet • 30ml chopped fresh coriander

• 250ml white bean sprouts

1 Season the chicken well with salt and pepper. Heat the oil in a heavy-bottomed pan and fry the meat until golden-brown all over. Give the chicken a chance to brown before you start stirring.

2 Add the garlic, ginger and chilli, then mix through. Add the cabbage and carrots and fry for another 5 minutes or until the vegetables are cooked and glossy. Add a dash of boiling water if the vegetables are wilting too slowly for your liking; just make sure the pan boils dry again.

3 Stir in the soy sauce and corn kernels and heat until warmed through. Mix the coriander into the cooked rice and serve with the stir-fry, a few bean sprouts for crunch and extra soy sauce to taste.