Nutrition and extra info
Nutrition: Per serving
Ingredients
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Sweetcorn
sw-eet corn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
Avocado
av-oh-car-doh
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
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.
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.
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