Five Spice Chicken Stir-Fry

Name: Five Spice Chicken Stir-Fry with Zesty Brown Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 260 Diced Chicken Breast; 60 Baby Corn; ½ Chinese Five Spice; 12.5 Soy Sauce; 1 Steamed Brown Basmati Rice; 15 Honey; 1 Garlic Clove**; 1 Spring Onion; 5 Cornflour; 1 Lime; 1 Coriander; 75 Water for the Sauce

with Zesty Brown Rice

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Looking for a tasty midweek dinner option? Try cooking up our Chicken Stir-Fry with Rice in just 20 minutes for a balanced and tasty dinnertime.

Tags:

Low Salt

•Calorie Conscious

Allergens:

Cereals containing gluten

•Soya

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

260

Diced Chicken Breast

Baby Corn

Chinese Five Spice

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Steamed Brown Basmati Rice

Honey

Garlic Clove**

Spring Onion

Cornflour

Lime

Coriander

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)404 kcal

Energy (kJ)1690 kJ

Fat7 g

of which saturates3 g

Carbohydrate44 g

of which sugars11 g

Protein40 g

Salt1 g

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

Utensils

•Chopping Board

•Bowl

•Grill Pan

Instructions

a) Add the boiling water from your kettle to a large saucepan along with a pinch of salt and bring back to the boil. b) When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. c) When cooked, drain in a sieve then return to the pan off the heat. Cover with a lid to keep warm.

a) Meanwhile, halve then remove the core from the red pepper and thinly slice. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways, roughly chop the coriander (stalks and all), zest the lime and cut in half.

a) Pop the diced chicken into a mixing bowl. Season with salt and the Chinese five spice. b) Use your hands to rub the flavours all over the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

a) Meanwhile, squeeze the juice of the lime into a small bowl. Mix in the soy sauce, water (see ingredients for amount) and cornflour. TIP: Don't add it all! (check ingredients for amount) and half the lime zest. Keep to one side.

a) Heat a splash of oil in a frying pan over high heat. When hot, stir-fry the chicken until browned, 5 mins. Add the pepper and corn, cook for another 5 mins, then add the garlic and cook for 1 minute more. Pour in the sauce, stir together and cook until the sauce has thickened. b) Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.tTIP: If your sauce is a bit thick, add a splash more water.

Cook the rice according to pack instructions. - Transfer the rice to a large mixing bowl. - Add the spring onion, half the coriander and the remaining lime zest. Stir together well. - Season to taste with salt and pepper. - Share the rice between your bowls. Spoon the stir-fry on top of your rice and sprinkle over the remaining coriander. Enjoy! ENJOY!