Thai Ginger Garlic Stir-Fry Bowl

• 150 g Jasmine rice
• 300 g Chicken breast
• 20 g Ginger root, firm, fresh
• 3 cloves Garlic
• 200 g Broccoli, tenderstem
• 1 medium Red pepper
• 2 tbsp Soy sauce
• 1 medium Lime, juicy
• 1 tbsp Sesame oil
• 10 g Fresh basil

1. Cook the jasmine rice in a saucepan of boiling water until tender, about 10–12 minutes, then drain well. Cover and keep warm while you make the stir-fry.
2. Meanwhile, slice the chicken into thin strips. Peel and finely grate the ginger, and finely chop the garlic; cut the broccoli into bite-sized lengths and slice the red pepper.
3. Heat the sesame oil in a wok over medium-high heat. Stir-fry the chicken for 4–5 minutes until lightly golden and cooked through.
4. Add the ginger and garlic and stir-fry for 30–60 seconds until fragrant. Add the broccoli and red pepper and stir-fry for 3–4 minutes until the broccoli is bright green and tender-crisp.
5. Stir in the soy sauce and squeeze in the lime juice, tossing for 30 seconds so everything is glossy. Divide the rice between bowls, spoon over the stir-fry, and tear over the basil to finish.

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