Weeknight chicken stir-fry

Method

1. 1

   Heat 2 tbsp of olive oil in a large wok over high heat until shimmering.

2. 2

   Add 400 g of chicken thigh in a single layer; sear without moving for 3 minutes, then toss until mostly cooked through.

3. 3

   Add 2 garlic cloves and 15 g of fresh ginger; stir-fry 1 minute until fragrant.

4. 4

   Add 300 g of mixed wok vegetables and pour in 3 tbsp of soy sauce. Stir-fry 4–5 minutes until vegetables are tender-crisp. Serve hot.