1 chicken breast (approx 180g), diced
15g ginger, cut into shreds
1 tbsp garlic infused oil
1 roasted red pepper, from a jar, cut into cubes
2 tsp olive oil
1 tsp mild chili powder
1 tbsp soy free seasoning sauce
1 tbsp maple syrup
250g pack cooked brown rice
Serves - 2
Heat the olive oil in a non-stick wok and stir-fry the ginger, and garlic infused oil for 2 mins, add the mild chili powder and stir briefly.
Add the chicken and stir-fry for 2 mins more. Tip the soy free seasoning sauce, maple syrup, red pepper and 4 tbsp water then cook until heated through.
Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Recipe adapted from: Good Food