Ginger Chicken Vegetable Stir-fry

1. 1Cook the rice in a pot according to the packet instructions and set aside, covered.
2. 2Peel the carrot and cut into thin matchsticks, and finely chop the ginger and garlic.
3. 3Cut the chicken breast into thin strips and pat dry with paper towel.
4. 4Heat olive oil in a large pan or wok over high heat and cook the chicken strips for 5-6 minutes, stirring often, until no pink remains and juices run clear.
5. 5Add the ginger, garlic and carrots to the pan and stir-fry for 2 minutes until fragrant.
6. 6Add the frozen mixed vegetables and cook for 4-5 minutes, stirring occasionally, until heated through and tender.
7. 7Pour in the tamari and sesame oil, add a pinch of salt, taste it, and add more if needed, then stir everything together for 1 minute.
8. 8Spoon the rice into a bowl and top with the chicken and vegetable stir-fry to serve.

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