Chicken Stir-fry with Rice
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
Prep time: 10 minutes
Cooking time: 15 minutes
of which sugars: 12.3g
1x 150g skinless chicken breast, sliced
60g basmati rice, dry weight
1 small red pepper, deseeded and sliced
½ small red chilli, sliced
1 spring onion, cleaned, root removed and sliced
40g French beans, trimmed and cut in half
40g mange tout
1 tsp honey
1 tsp soy sauce
½ tsp sesame oil
Sesame seeds to garnish - optional