Stir-fry with easy sauce©Jonathan Page

Here’s a stir-fry with easy sauce. It’s really quick to rustle up, so perfect for when everyone returns for dinner after a long day harvesting.

Serves 4

Preparation time 10 minutes

Cooking time 15 minutes

Ingredients

300g chicken breast, thinly sliced

1 onion

A selection of fresh vegetables such as spinach, chard, carrot, cabbage, peppers, celery

For the sauce

1½ tbsp cornflour

1½ tbsp brown sugar

¼ tsp ground ginger

1 clove garlic, minced

55ml soy sauce

25ml cider/white wine vinegar

170ml vegetable stock

Black pepper

Method

  1. Make the sauce by putting all the ingredients in a jar and shaking until mixed.
  2. In a large pan or wok, over a medium heat dry fry the chicken with a little rapeseed oil. Remove from the pan when cooked.
  3. Add the onion and cook until softened. 
  4. Turn up the heat and add the rest of the vegetables and keep moving around the pan until starting to wilt.
  5. Add the required amount of sauce (any left over will keep in the fridge for up to 2 weeks). Bring to the boil for about a minute or until thickened.
  6. Return the chicken to the pan and serve.