Stir-Fried Chicken with Vegetables

Instructions

1. Rinse the white rice under cold water until the water runs clear. Add it to a pot with 2 1/2 cups of water, bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes, then set aside.
2. While the rice cooks, wash and prepare the vegetables. Cut the broccoli into florets, slice the carrots into thin rounds, and cut the red capsicum into thin strips.
3. Mince the garlic and ginger finely.
4. Heat a large wok or frying pan over medium-high heat. Add one tablespoon of sesame oil.
5. Add the garlic and ginger to the heated wok. Stir-fry for 30 seconds until fragrant.
6. Add the Coles RSPCA Approved Chicken Stir Fry to the wok. Cook for 4-5 minutes until partially cooked.
7. Add the broccoli, carrots, and capsicum to the wok. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
8. Pour the soy sauce over the chicken and vegetables. Stir well to combine and let it cook for an additional 1-2 minutes.
9. Turn off the heat and serve the chicken stir-fry hot over a bed of steamed white rice.