Tue, 18 September 2018
RECIPE:
INGREDIENTS
½ tbsp. coconut oil
4 spring onions, trimmed and finely sliced
2 cloves garlic, finely chopped
1 x 300g skinless chicken breast, cut into 1 cm slices
1 small carrot, peeled and diced
5 baby sweetcorn, cut in half lengthways
80g frozen peas
400g pre-cooked rice
1 ½ tbsp. soy sauce
1 tsp sesame oil
1 mango, peeled and cut into rough 2 cm cubes
2 red chilies, finely sliced – remove the seeds if you don’t like the heat
Small bunch of basil, roughly chopped
METHOD
Melt the coconut oil in a large frying pan or wok over a high heat, then chuck in the spring onions and garlic and fry for 30 seconds.
Add the chicken slices and stir-fry for two minutes.
Then add the carrot, sweetcorn and frozen peas.
Stir-fry everything together for three minutes, by which time the chicken should be just about cooked through.
Add the rice and toss together with the other ingredients.
Add a splash of water to the pan, and let it steam up to help separate and warm through the rice and finish off cooking the chicken and vegetables.
Fry the rice until you are happy the rice is completely heated through.
Take the mix off the heat and stir through the soy sauce and sesame oil, then when the sauces are well combined, stir in the mango pieces.
Serve up the rice, topped with the fiery chilli slices and chopped basil.
