Chicken and veggie stir-fry

• 700 g boneless skinless chicken breastthinly sliced against the grain
• 2 tbs avocado oil
• 3 garlic clovesminced
• 1 tbs fresh gingerfinely grated
• 2 red bell pepperthinly sliced
• 200 g snap peasstrings removed
• 80 ml store-bought stir-fry sauce
• 1 tbs cornstarch
• 1 tsp sesame oil
• 1 tbs sesame seeds
• 3 green onionsthinly sliced

1. 1

   In a mixing bowl, toss the sliced chicken with the cornstarch until evenly coated. This helps the chicken get a light sear and thickens the sauce later.

   Tip: Slice the chicken while it's slightly cold from the fridge — it's much easier to get thin, even slices.

2. 2

   Heat 1 tbs of avocado oil in the wok over high heat until it starts to shimmer and just begins to smoke. Add the chicken in a single layer and cook undisturbed for 2 minutes until golden on the bottom, then stir and cook another 1-2 minutes until cooked through. Transfer to a clean bowl and set aside.

   Tip: Don't crowd the pan — cook in two batches if your wok is smaller. Crowding steams instead of sears.

3. 3

   Add the remaining 1 tbs of avocado oil to the wok. Add the garlic and ginger and cook, stirring constantly, for 30 seconds until fragrant. Add the bell pepper and snap peas and stir-fry for 2-3 minutes until just tender but still bright and crisp.

   Tip: Keep everything moving — high heat and constant motion is what gives stir-fry its signature char without burning.

4. 4

   Return the chicken to the wok, pour in the stir-fry sauce, and toss everything together. Cook for 1 minute until the sauce is glossy and coats everything evenly.

5. 5

   Remove from heat, drizzle with sesame oil, and toss once more. Scatter green onions and sesame seeds over the top and serve immediately.

   Tip: The sesame oil goes on at the end — heat destroys its flavor, so you want it as a finishing touch.

• wok (30cm (12-inch))
• cutting board
• chef's knife
• mixing bowl

Per serving

Nutritional values are estimates only.