Tuesday, 4 April 2017

Mary Berry's: Panang Chicken & Rice Stir-Fry

Hey everyone :)


I wanted to make something for lunch today that was different so I remembered Mary Berry had made a stir-fry chicken dish in one of her episodes last week and I also happen to have her cookbook. So ... here we go ...

Ingredients:
225g long grain rice
2 tbsp olive oil
2 chicken breasts, cut into strips
1 tbsp runny honey
1 onion, finely chopped
1 red pepper, chopped and deseeded
2 celery sticks, finely diced
1 medium courgette, finely diced
2cm knob of fresh root ginger, grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of 1/2 a lime
salt + pepper
lime wedges

Method: 
1. Cook the rice in boiling salted water according to the packet instructions, then drain well, rinse in boiling water from the kettle to wash any remaining starch off and set aside to drain.
2. Head the olive oil in a wok or wide-based frying pan, season the chicken strips with salt and pepper and add to the pan. Drizzle with honey and stir-fry over a high heat for 2-3 minutes, turning until golden and just cooked, then remove with a slotted spoon and set aside.
3. Tip in the onion and vegetables, and stir-fry for 4-5 minutes. Add the ginger, garlic and curry powder and fry for another minute, stirring well.
4. Add the cooked rice with the soy sauce, chilli sauce and lime juice. Toss together until piping hot, season with salt and pepper to taste, and return the chicken to the pan.
5. Remove from the heat and spoon into warmed bowls to serve, with lime wedges.

Note: I left my rice cooking for a bit too long so it went sticky (luckily I like it that way)







Let me know if you make the dish or if you have made it already in the comments below!



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