Stir-fried chicken and vegetables • Heart Research Institute UK

Ingredients

• 2 tbsps sesame or peanut oil
• 720 g chick­en breast cut into 2 cm chunks
• 1 span­ish onion, quar­tered, seperated
• 1 gar­lic clove, fine­ly chopped or crushed
• 2 tsps minced ginger
• 1 small red chili, de-seed­ed and fine­ly chopped
• 1 red cap­sicum, cut into long strips
• 1 car­rot, cut into long strips
• 200 g sug­ar snap peas
• 1 bunch baby buk choy
• 2 tbsps salt-reduced soy sauce
• 1 ⁄ 2 cup dry sher­ry or Chi­nese rice wine
• 1 lime, but into wedges to serve
• 4 tbsps sesame seeds, to serve