This is an adaptation of Nigel Slater's recipe for your basic stir-fry. I adapted it adding chicken thighs, orange bell pepper and sugar snaps. I finished it off with some toasted sesame seeds and served it over rice.

Quick Chicken Stir-fry

(serves 2)

Ingredients

2 boneless skinless chicken thighs cut into bite-size pieces
225g mushrooms, cut into bite-size pieces
225g bell pepper, cut into bite-size pieces
handful of sugar snaps
3 tbsp groundnut oil
4 spring onions, chopped
2 large cloves of garlic, sliced
225g broccoli, cut into bite-size pieces
2 tbsp light soy sauce
2 tbsp rice wine or dry sherry

Directions

Heat the oil in a wok. Add the spring onions and cook till they wilt and turn dark green, a minute or so. Add the garlic and cook until golden brown. I added about an inch of grated fresh ginger too. After 30 seconds or so add in the chicken thighs until just cooked through, about 4-5 minutes depending on the thickness that you cut them.

Stir in the broccoli and bell pepper and fry for 2 minutes, stirring continuously, till it turns vivid green. Add the mushrooms and sugar snaps and a bit more oil, if needed. Fry for 2 minutes, then add the soy sauce and rice wine or sherry. Fry for a minute or two till the vegetables are just tender. Serve over rice and sprinkle with toasted sesame seeds.