Nutrition and extra info

  • Healthy
  • Nutrition: Per serving

  • kcal460
  • fat13g
  • saturates2g
  • carbs54g
  • sugars7g
  • fibre7g
  • protein27g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 250g brown basmati rice
  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove, crushed
  • 2 chicken breasts, sliced

    Chicken

    chik-en

    Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

  • 2 tbsp hoisin sauce
  • 100g frozen edamame beans or peas, defrosted
  • 100g frozen sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 100g grated carrots
  • 100g red peppers, cut into small cubes
  • 1 avocado, stoned and sliced

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lemon, cut into quarters, to serve (optional)

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Method

    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.

    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.

    Source: Read Full Article