Black pepper chicken and vegetable stir-fry

1. 1

   Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4-5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside.

2. 2

   Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned.

3. 3

   Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved.

4. 4

   Increase the heat to medium-high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.