Chicken & veg bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 250g brown basmati rice
- 1 tbsp rapeseed oil
- 1 garlic clove, crushed
- 2 chicken breasts, sliced
- 2 tbsp hoisin sauce
- 100g frozen edamame beans or peas, defrosted
- 100g frozen sweetcorn
- 100g grated carrots
- 100g red peppers, cut into small cubes
- 1 avocado, stoned and sliced
- 1 lemon, cut into quarters, to serve (optional)
Method
- STEP 1
Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
- STEP 2
Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.
