A wonderfully handy recipe for an everyday midweek supper – one to rival any takeaway! The delicious mixture of honey-coated chicken with tender rice and stir-fried vegetables is a meal in itself, though you could serve it with prawn crackers for a weekend treat. This is also great for using up any veg that you have in the fridge – just remember to cut them into small pieces to cook with the other vegetables.
Ingredients:
225g long grain rice
2 tbsp olive oil
2 chicken breasts, cut into strips
1 tbsp runny honey
1 onion, finely chopped
1 red pepper, chopped and deseeded
2 celery sticks, finely diced
1 medium courgette, finely diced
2cm knob of fresh root ginger, grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of 1/2 a lime
salt + pepper
lime wedges
Method:
1. Cook the rice in boiling salted water according to the packet instructions, then drain well, rinse in boiling water from the kettle to wash any remaining starch off and set aside to drain.
2. Head the olive oil in a wok or wide-based frying pan, season the chicken strips with salt and pepper and add to the pan. Drizzle with honey and stir-fry over a high heat for 2-3 minutes, turning until golden and just cooked, then remove with a slotted spoon and set aside.
3. Tip in the onion and vegetables, and stir-fry for 4-5 minutes. Add the ginger, garlic and curry powder and fry for another minute, stirring well.
4. Add the cooked rice with the soy sauce, chilli sauce and lime juice. Toss together until piping hot, season with salt and pepper to taste, and return the chicken to the pan.
5. Remove from the heat and spoon into warmed bowls to serve, with lime wedges.
Note: I left my rice cooking for a bit too long so it went sticky (luckily I like it that way)
Ingredients:
225g long grain rice
2 tbsp olive oil
2 chicken breasts, cut into strips
1 tbsp runny honey
1 onion, finely chopped
1 red pepper, chopped and deseeded
2 celery sticks, finely diced
1 medium courgette, finely diced
2cm knob of fresh root ginger, grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of 1/2 a lime
salt + pepper
lime wedges
Method:
1. Cook the rice in boiling salted water according to the packet instructions, then drain well, rinse in boiling water from the kettle to wash any remaining starch off and set aside to drain.
2. Head the olive oil in a wok or wide-based frying pan, season the chicken strips with salt and pepper and add to the pan. Drizzle with honey and stir-fry over a high heat for 2-3 minutes, turning until golden and just cooked, then remove with a slotted spoon and set aside.
3. Tip in the onion and vegetables, and stir-fry for 4-5 minutes. Add the ginger, garlic and curry powder and fry for another minute, stirring well.
4. Add the cooked rice with the soy sauce, chilli sauce and lime juice. Toss together until piping hot, season with salt and pepper to taste, and return the chicken to the pan.
5. Remove from the heat and spoon into warmed bowls to serve, with lime wedges.
Note: I left my rice cooking for a bit too long so it went sticky (luckily I like it that way)
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