Chicken, Sriracha & Rainbow Vegetable Stir Fry
Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Chicken Stir Fry in just 10 minutes for a balanced and tasty meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sriracha Sauce
200
Baby Corn, Greens & Carrots
240
Cooked Pulled Chicken
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
1
Garlic Clove
1
Steamed Basmati Rice
½
Lime
½
Ginger Puree
25
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Pop the sriracha, soy sauce, ketjap manis, honey and the lime zest into a jug and mix well.
Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the chicken and rainbow vegetable mix and stir fry until the vegetables are just tender and the chicken is piping hot, 3 mins. Add the garlic, ginger and sauce mixture and cook, stirring, for 1 min.
Meanwhile, cook the basmati rice to pack instructions. Divide the rice between plates and top with the stir fry. Serve with the lime wedges and enjoy!
