with Mushrooms, Mangetout and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Szechuan Chicken Stir-Fry in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Diced British Chicken Thigh
260 grams
Sliced Mushrooms
80 grams
Mangetout
80 grams
Lime
1 unit(s)
Szechuan Paste
0.75 sachet(s)
Soy Sauce
15 milliliter(s)
Ketjap Manis
25 grams
Roasted White Sesame Seeds
5 grams
Water
2 tbsp
Honey
1 tbsp
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Once hot, fry the chicken, mushrooms and mangetout, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Season with salt and pepper.
- Meanwhile, cut the lime into wedges.
- Next, add the Szechuan paste, soy sauce, ketjap manis, honey and water (see pantry for both).
- Bring to the boil and stir. Lower the heat, then simmer, 3-4 mins.
- Taste and season. Add a splash of water if needed.
- Divide the rice and stir-fry between bowls.
- Sprinkle over the sesame seeds.
- Serve with the lime wedges for squeezing over.
Enjoy!
2587
kJ
Energy (kJ)
618
kcal
Energy (kcal)
14.6
g
Fat
4.1
g
of which saturates
87.4
g
Carbohydrate
20.2
g
of which sugars
38.7
g
Protein
3.54
g
Salt
