Black pepper chicken and vegetable stir-fry

Ingredienser

• 2 tbsp olive oil
• 3 chicken thigh fillets, cut into pieces
• 1 aubergine, cut into 2cm/¾in cubes
• 4 spring onions, sliced into 2cm/¾in pieces
• ½ courgette, cut into 1cm/½in slices
• 2 banana shallots, cut into 8 segments lengthwise
• 40g/1½oz fresh root ginger, peeled and finely grated
• 4 garlic cloves, finely sliced
• 1 fat red chilli, finely sliced
• 2 tsp freshly ground black pepper
• 4 tbsp reduced-sodium soy sauce
• 1 tbsp dark brown sugar
• 1 tsp cornflour
• handful basil leaves, roughly chopped
• freshly squeezed lime juice, to serve