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Chicken, Sriracha & Rainbow Vegetable Stir Fry

Chicken, Sriracha & Rainbow Vegetable Stir Fry

Chicken, Sriracha & Rainbow Vegetable Stir Fry

Three Steps | Ready in 10

Recipe Development TeamPublished on April 03, 2020

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Looking for a tasty midweek dinner option? Try cooking up our Chicken Stir Fry in just 10 minutes for a balanced and tasty meal.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

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

Energy (kcal)439 kcal

Energy (kJ)1837 kJ

Fat4 g

of which saturates1 g

Carbohydrate59 g

of which sugars19 g

Protein39 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Chopping Board

•Garlic Press

•Grater

•Grill Pan

Instructions

Get Started

1

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.

Get Frying!

2

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.

Serve

3

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!

4

5

6

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