Double Sesame Ginger Chicken Stir-Fry

While the rice is cooking, finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Trim and halve the snow peas. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, soy-ginger stir-fry sauce, mixed sesame seeds (see ingredients) and a splash of water.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl. TIP: If the pan is getting crowded, cook the chicken in batches for best results!

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, capsicum and carrot, tossing, until tender, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.

Return the chicken to the frying pan, then pour in the soy-ginger mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes.