Chicken Breast Fried Rice
with Mushrooms and Sugar Snap Peas
This delicious Chicken Breast Fried Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
260
Diced Chicken Breast
80
Sugar Snap Peas
1
Garlic Clove
½
Lime
120
Sliced Mushrooms
15
Ginger Puree
15
Sambal Paste
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and season with salt and pepper.
c) Stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, cut the sugar snaps into 1cm pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lime and cut into wedges.
a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal (add less if you'd prefer things milder), garlic and sugar snaps to the pan.
c) Cook, stirring frequently, for 2 mins more.
a) Once everything's cooked, lower the heat to medium and stir the cooked rice into the pan.
b) Heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.
b) Share the chicken fried rice between your bowls.
c) Serve with a lime wedge for squeezing over.
Enjoy!
