Ingredients
Serves 2
- 225g stir-fry chicken strips
- 150g baby corn
- 4 scallions
- 315g readymade stir-fry vegetable mixture (such as broccoli, mangetout & mixed vegetables)
- 300g mangetout
- 100g wholegrain rice
- 2 teaspoons easy ginger (10g)
- 2 tablespoons rapeseed oil (30g)
- 50g frozen peas
- 5 teaspoons reduced sodium soy sauce (25g)
- 1 ½ teaspoons honey (7.5g)
- salt (optional) and freshly ground black pepper
Method
- Slice the chicken into bite-sized pieces. Cut the baby corn into slices. Cut the scallions into slices.
- Meanwhile, rinse the rice in a sieve and put in a pan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice.
- Heat a wok or large non-stick frying pan. Add half of the oil and stir-fry the chicken for 5 minutes, tossing occasionally until the chicken is piping hot with no pink meat and the juices run clear and the rice is tender. Tip on to a plate.
- Add the rest of the oil to the wok and swirl it around. Tip in the corn, scallions and ginger and stir-fry for 1 minute, then add the peas and stir-fry for another 1-2 minutes.
- Fold in the vegetable stir-fry mix, cooked chicken pieces and rice, then sprinkle over the soy and honey. Season with pepper and stir-fry for 2-3 minutes until everything is piping hot and the vegetables are tender but still have crunch.
- Divide the easy chicken stir-fry between bowls to serve.
