This quick and easy chicken stir-fry will instantly become your new favourite thanks to its delicious flavour, cheap ingredient list and, above all else, how easy it is to whip up in almost no time at all! With just four easy steps and taking only 35 minutes, this dish will be an instant hit.

If you’re feeling overwhelmed throughout the week, this cheat’s recipe is the absolute best for a low maintenance dinner that will leave you satisfied without being too much. Pair it up with a serving of fluffy rice and you’re good to go!

Ingredients

• 1 egg white
• 1 tbsp cornflour, plus 1 tsp extra
• 4 skinless boneless chicken breast fillets, sliced into bite-sized pieces
• 350g fragrant Thai rice
• 1 red chilli
• 1 tbsp vegetable oil
• 1 tbsp root ginger, peeled and finely chopped
• 1 red capsicum, cut into bite-sized pieces
• 1 shallot, peeled, thinly sliced
• 1 garlic clove, peeled, thinly sliced
• 1 tbsp fish sauce
• juice 1 lime
• handful basil leaves

Method

1. Beat together egg white and 1 tbsp cornflour in bowl. Tip in chicken and coat well. Marinate for 15-30 mins in room temperature.
2. Rinse rice in sieve under cold tap until water runs clear. Drain, tip into pan with lid. Pour over 600ml water and pinch of salt. Bring water to the boil. Cook rice uncovered for 10 mins or until water has almost boiled away and small craters appear. Cover with lid, turn heat down to the lowest heat and cook for 10 mins more.
3. Trim the ends of the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove chicken from egg marinade and pat dry with paper towel.
4. Heat a wok with oil. Cook chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in more oil if needed. Add capsicum and cook for 1 min, then cook ginger, shallot and garlic for 1-2 mins more. Combine fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into wok, then add chicken. Cook for 1 min, stir through basil, then serve with the rice.