Chicken and spring onion stir-fry

Ingredients (4 servings):

• 2 teaspoons vegetable oil
• 1 teaspoon wholegrain mustard
• 500 grams Coles chicken tenderloins
• 1 bunch spring onions, trimmed, cut into 8cm lengths
• 150 grams snow peas, trimmed
• 1 tablespoon ginger, grated
• 3 garlic cloves, sliced
• 1 long green chilli, sliced
• ¼ cup honey
• 1 teaspoon sesame seeds
• ¼ teaspoon chilli flakes
• Juice of 1 lime

Method:

1. Combine oil and mustard in a large bowl. Add chicken and toss to coat.
2. Heat a wok or large frying pan over high heat. Stir-fry chicken for 5-7 mins, until golden and cooked through. Remove from wok.
3. Add spring onions and snow peas and cook for 1-2 mins, until just tender.
4. Add ginger, garlic and chilli. Stir-fry for 30 secs, until fragrant and leaves wilt.
5. Return chicken to wok/pan with lime juice and honey. Stir to combine and stir-fry for 30 secs.
6. Scatter with sesame seeds and chilli flakes and serve.