Ginger & veggie stir fry

1 carrot, diced

1 bunch bok choy, chopped with stems & leaves kept separate

1 onion, cut into thin wedges

1 small head broccoli, chopped in florets

400g chicken thighs (or protein of choice), sliced

300g rice

1 tsp chilli flakes

Sesame oil

3tbsp ginger

2 cloves garlic, crushed

Olive oil

4 Tbsp soy sauce

4tsp white vinegar

Fresh coriander

Pick coriander leaves and finely chop stems, keeping stems & leaves separate
Rinse the rice until water runs clear. Place in a small saucepan with 250ml water and bring to a simmer over medium heat. Reduce heat to low and cook for 12min until water is absorbed. Turn off the heat & stand, covered, for 5min.
Meanwhile, combine coriander stems, ½ garlic and 1 tbsp soy sauce in a shallow dish before adding the chicken and tossing to coat. Heat 1 tsp olive oil in a frypan before stir-frying the chicken for 4-5min until browned and cooked through. Remove from pan.
In a small bowl combine 1 tsp sesame oil, 3 tbsp soy sauce, 4 tsp white vinegar, remaining garlic, ginger and chilli flakes.
Heat 1 tsp oil in frypan over high heat. Stir fry the onion, carrot, broccoli and bok choy stems for 1-2min before adding ginger mixture and continue to stir fry for another 3min. In the final minute add chicken and bok choy leaves and and cook until bok choy leaves are just wilted.
Serve on a bed of rice and garnished with fresh coriander leaves.