Chicken, Broccoli and Almond Stir-fry

With the chicken, edamame beans and almonds, this comes packed with protein. You can add cooked quinoa at the end if you are seriously hungry.

SERVES 4

200g long-stem broccoli, ends trimmed and cut diagonally into 3cm-4cm pieces

20g edamame beans

3 tbsp rapeseed oil

5cm piece root ginger, skin removed and cut into matchsticks

3 large garlic cloves, peeled and thinly sliced

400g free-range skinless chicken thigh fillets, cut across into 1cm slices

2 tbsp teriyaki marinade

1 tbsp fine strips medium-hot red chilli, 3cm-4cm long

40g roast almonds

4 tbsp coarsely chopped coriander

•  Bring a large pan of water to the boil and add the broccoli and edamame beans to cook for 4 minutes, leaving them on the firm side, then drain using a colander.

•  Heat 2 tablespoons of oil in a large (around 28cm) deep-sided nonstick frying pan over a medium-high heat then stir-fry the ginger and garlic for a few minutes until golden and crispy. Drain on a double thickness of kitchen paper, leaving the oil behind.

•  Add the broccoli and beans to the pan and stir-fry for 2-3 minutes until lightly golden, then transfer these to a large bowl.

• Toss the chicken with a tablespoon of oil and the marinade. Stir-fry half the chicken for 3-4 minutes until golden and sticky, adding half the chilli strips and almonds towards the end. Add this to the green veg then repeat with the rest of the chicken.

•  Stir the green veg back into the chicken in the pan and heat through, then stir in the coriander. Serve scattered with the ginger and garlic.