+ Ingredients:
- 250g brown basmati rice
- 1 tbsp rapeseed oil
- 1 garlic clove , squashed
- 2 chicken bosoms, cut
- 2 tbsp hoisin sauce
- 100g frozen edamame beans or peas, thawed out
- 100g frozen sweetcorn
- 100g ground carrots
- 100g red peppers , cut into little solid shapes
- 1 avocado , stoned and cut
- 1 lemon , cut into quarters, to serve (discretionary)
+ Method:
- Stage 1
Cook the rice adhering to pack directions, then, at that point, channel and return to the dish to keep warm. Heat the oil in a griddle or wok, add the garlic and fry for 2 mins or until brilliant. Tip in the chicken and fry until the pieces are cooked through, then, at that point, mix in the hoisin sauce, season and keep cooking for a further 2 mins. Cook the edamame beans and sweetcorn in stewing water for 2 mins, then, at that point, channel.
- Stage 2
Split the rice between four dishes and top with the chicken cuts in a strip down the center, with the carrot, red pepper, beans or peas, sweetcorn and avocado down one or the other side. Present with the lemon to crush over, in the event that you like.