Low Salt Chicken Stir Fry

This is one of my low-salt staples - I have it at least once a week. And it only takes 15 to 20 minutes to cook.

Ingredients for 1 person:

* 2 medium sized chicken thigh pieces (for vegetarians replace chicken with plain hard tofu)
* half a small carrot
* half a small zucchini
* 5 button mushrooms
* a hand-full of snow peas
* 6 florets of brocolli
* 1 chilli
* quarter onion
* 1 teaspoon each of sugar, cumin, cardomom and dried basil
* 1 cup of rice or quarter/half packet of dried rice noodles.
* 1 tablespoon olive oil

Directions:
* Place sugar, cumin, cardomom and basil into a bowl and mix together.
* Cut the chicken thigh into small cube-like pieces and place into the bowl - make sure the chicken is fully smothered in the spice mixture.
* Chop all the vegetables and place together in a seperate bowl.
* Boil the rice or noodles in water and cook as per the packet directions.
* Fry the chicken in olive oil until it starts to go brown, then remove from saucepan and put aside - don't overcook as the chicken will be placed back in the stir fry later.
* In the juices that have been left in the saucepan cook the onion and chillies until the onions start turning brown.
* Add in the chopped carrots, zucchini, mushrooms and snow peas into the saucepan and start stir frying on a medium heat for 5 minutes.
* Place the chicken back in the mix stir well for another 2-3 minutes
* Serve the chicken and vegetable stir-fry on top of the bed of rice or noodes.

Sodium content: approximately 270mg total.