Cantonese chicken – Beck’s speedy midweek style

Method

1. Chop all vegetables - chunky style, and chicken thigh in 2cm cubes. Begin cooking rice in rice cooker as per package instructions.
2. Heat a small amount of oil in the pan / wok and cook the chicken on high in small batches stirring constantly until browned (approx 2 mins each batch) and set aside in a covered dish.
3. Heat a small amount of oil in pan and add carrot. Cook for 2 minutes then add broccoli and cauliflower stirring constantly. Add water to pan to create steam. Add capsicum, cook for 2 minutes.
4. Reduce heat to medium and return chicken and chicken juices to pan with vegetables and add snow peas. Cook 2 minutes.
5. Stir through Cantonese sauce. Cook for further 5 minutes.
6. Serve over rice.