Chicken, ginger and lemongrass fried rice

Support Village Voice News With a Donation of Your Choice.

Serves 4
Ingredients
½ tbsp vegetable oil
400g chicken breast, thinly sliced
3 garlic cloves, finely chopped
3cm piece ginger, peeled and finely chopped
1 red chilli, finely chopped (keep the seeds in if you like more heat)
1 lemongrass stalk, finely chopped
320g pack stir-fry pepper mix
250g pouch cooked long-grain rice (or rice of choice)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp mirin
30g cashew nuts, toasted and roughly chopped (or nut of choice)
handful coriander, torn, to serve
1 lime, cut into wedges, to serve

Method
1. Heat the oil in a wok or large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.
2. Add the garlic, ginger, chilli and lemongrass to the wok. Fry for 1 min, then add the stir-fry pepper pack and cook for 3 mins. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.
3. Return the chicken to the wok along with the soy and oyster sauces, sesame oil and mirin and cook for 1 min.
4. Divide between bowls, scatter over the cashew nuts and coriander and serve with the lime wedges.

Source- Realfood.tesco.com

Advertisement


Support Village Voice News With a Donation of Your Choice



Next Post

The first Black woman to become a consultant Orthopaedic surgeon in the UK

Sat Sep 18 , 2021
Support Village Voice News With a Donation of Your Choice. Growing Up Samantha was born in Georgetown, Guyana on June 30, 1968. She attended St. Gabriel’s Primary School. At the age of eleven she moved to England with her parents, Sammy and Gwendolin Tross, and three siblings after her father, who worked with the Commonwealth Secretariat, was assigned a posting […]

Subscribe To Our Newsletter

Are you sure want to unlock this post?
Unlock left : 0
Are you sure want to cancel subscription?