Chicken Stir-Fry with Vegetables

Cut the chicken breasts into bite-sized cubes. Divide the broccoli into small florets, cut the bell pepper into strips, and slice the carrot into thin rounds or sticks.

In a small bowl, mix the chicken stock, soy sauce, honey, sesame oil, rice vinegar, minced garlic and ginger. In a separate bowl, mix the cornstarch with cold water (to thicken later).

Heat half a tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken in a single layer (don't overcrowd the pan). Cook for 3–4 minutes on each side until nicely browned and cooked through. Transfer the chicken to a plate.

Add the remaining oil to the same pan. Add the broccoli, carrot and bell pepper. Stir-fry for 4–5 minutes, stirring constantly. The vegetables should remain crunchy ("al dente") and not become overcooked.

Return the chicken to the pan with the vegetables. Stir the sauce (so the ingredients don't settle) and pour it over the dish. Once the sauce comes to a boil, stir in the cornstarch mixture and cook for another 1 minute, until the sauce thickens and coats the ingredients. Serve sprinkled with spring onion and sesame seeds.