Chicken & Veg Stir-fry with Rice

Ingredients

• 2 skinless chicken thighs, sliced thinly
• 180g cooked brown rice
• a handful of shredded cabbage
• 1 carrot, cut into matchsticks
• a third of a pepper, sliced
• half a small onion, sliced
• 2 tsp soy sauce
• 2 tsp rapeseed oil

Method

1. 1Heat half the oil in a wok and stir-fry the chicken for 5 minutes until cooked through. Set aside.
2. 2Add the rest of the oil and stir-fry the veg for 4 minutes.
3. 3Return the chicken, add the soy sauce and a splash of water and toss for 2 minutes.
4. 4Serve on the rice.

Around £1.17 per serving at supermarket own-brand prices (estimate).