Easy Chicken, Veg & Rice Stir-fry

Name: Easy Chicken, Veg & Rice Stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Chinese
Ingredients: ½ tbsp vegetable oil; 400g chicken breast, thinly sliced; 3 garlic cloves, finely chopped; 3cm piece ginger, peeled and finely chopped; 1 red chilli, finely chopped (keep the seeds in if you like more heat); 1 lemongrass stalk, finely chopped; 320g pack stir-fry pepper mix; 250g pouch cooked long-grain rice; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp mirin; 30g cashew nuts, toasted and roughly chopped; handful coriander, torn, to serve; 1 lime, cut into wedges, to serve

4 steps

Prep:5minCook:10min

349 calories per serving - Dairy Free - This fast midweek meal doesn't scrimp on flavour. Packed with chilli, lemongrass and ginger, this healthy chicken fried rice dinner can be on the table in just 15 minutes.

Updated at: Wed, 16 Aug 2023 15:36:16 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories524.6 kcal (26%)

Total Fat18.3 g (26%)

Carbs60.5 g (23%)

Sugars3.8 g (4%)

Protein28.5 g (57%)

Sodium670.2 mg (34%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ Tbspvegetable oil

400gchicken breast

thinly sliced

3garlic cloves

finely chopped

3 c mginger

piece, peeled and finely chopped

1red chilli

finely chopped, keep the seeds in if you like more heat

1lemongrass stalk

finely chopped

320gstir-fry pepper mix

250glong-grain rice

pouch cooked

2 Tbspsoy sauce

1 Tbspoyster sauce

1 Tbspsesame oil

1 Tbspmirin

30gcashew nuts

toasted and roughly chopped

coriander

torn, to serve

1lime

cut into wedges, to serve

Instructions

Step 1

Heat the oil in a wok or large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.

Step 2

Add the garlic, ginger, chilli and lemongrass to the wok. Fry for 1 min, then add the stir-fry pepper pack and cook for 3 mins. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.

Step 3

Return the chicken to the wok along with the soy and oyster sauces, sesame oil and mirin and cook for 1 min.

Step 4

Divide between bowls, scatter over the cashew nuts and coriander and serve with the lime wedges.