Chicken Stir-fry with Rice

Instructions:
Bring a pan of water to the boil and add the rice.
Place the chicken slices in a bowl, and add the honey and soy sauce, stir to combine, and set aside for 5 minutes.
Heat a frying pan and add the sesame oil. Add the marinated chicken and any juices and cook for 5-6 minutes or until the chicken has browned on all sides.
Add the red pepper and cook for a further minute before adding the sliced red chili, spring onion, french beans and mange tout, cook for a further 2-3 minutes, stirring occasionally.
Drain the rice and place in a warmed pasta bowl. Pour the chicken vegetable mix over the rice and sprinkle with the sesame seeds if using. Serve straight away
Tip: swap the red chilli for ½ tsp of freshly grated ginger for a different type of heat
Serves 1
Prep time: 10 minutes
Cooking time: 15 minutes
Per portion
Calories: 470
Fat: 5.6g
Saturates: 1.1g
Carbs: 60.9g
of which sugars: 12.3g
Fibre: 5.3g
Protein: 44.9g
Salt: 0.8g
Ingredients:
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1x 150g skinless chicken breast, sliced
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60g basmati rice, dry weight
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1 small red pepper, deseeded and sliced
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½ small red chilli, sliced
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1 spring onion, cleaned, root removed and sliced
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40g French beans, trimmed and cut in half
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40g mange tout
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1 tsp honey
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1 tsp soy sauce
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½ tsp sesame oil
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Sesame seeds to garnish - optional