15 minute meal: Chicken and Nashi stir-fry

Chicken & Nashi Stir-fry

500g skinned and boned chicken, cubed

Freshly ground black pepper to taste

1 tbsp canola oil

1 small onion, sliced

1 large carrot, thinly sliced

1 cup peas

1 tsp dried basil

1 medium nashi, quartered, cored and thinly sliced

Season the chicken with pepper. Stir-fry in the oil for about five minutes, until cooked. Place aside. Stir-fry the onion, carrot and peas, until crisp tender. Add the basil and return the chicken to the pan with the nashi. Stir-fry until warm. Great served on rice and drizzled with plum sauce. Serves 4.