Chicken Stir-Fry
with Zesty Rice
.
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
260
Diced Chicken Breast
80
Green Beans
1
Chinese Five Spice
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
1
Spring Onion
10
Cornflour
½
Lime
1
Bell Pepper
(May contain Celery)
1
Carrot
1
Coriander
Not included in your delivery
1
Sugar
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Instructions
a) Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. b) When boiling, add 0.25 tsp of salt, stir in the rice and half the Chinese 5 spice, lower the heat to medium and pop a lid on the pan. c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, trim the carrots (no need to peel!). Grate using a coarse grater. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). d) Trim the green beans and chop into thirds Roughly chop the coriander (stalks and all). Zest and halve the lime.
a) Pop the chicken pieces into a bowl. Season with salt and the remaining Chinese 5 Spice. b) Use your hands to rub the spices all over the chicken. IMPORTANT: Wash your hands after handling raw meat.
a) Meanwhile, squeeze the juice of the limes into a small bowl. b) Mix in the soy sauce, water, sugar (see ingredients for both amounts), cornflour (see ingredients for amount of cornflour you need) and half the lime zest. Keep to one side.
a) Heat a splash of oil in a frying pan over high heat. b) When hot, stir-fry the chicken until browned, 5 mins. c) Add the pepper and green beans, cook for another 5 mins, then add the garlic and cook for minute more. d) Pour in the sauce, stir together and cook until the sauce has thickened. Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. TIP: If your sauce is a bit thick, add a splash more water.
a) Finish the rice by stirring in the grated carrot, spring onion, half the coriander and remaining lime zest. b) Season to taste with salt and pepper. Share the rice between your bowls. c) Spoon the stir fry on top of your rice and sprinkle over the remaining coriander. Enjoy!
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