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Thai style chicken stir fry
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1 tbsp oil
340g pack essential Waitrose British Chicken Mini Breast fillets, halved
2 tbsp Thai green curry paste
450g bag essential Waitrose Crunchy Vegetable Stir Fry
400ml can essential Waitrose Half Fat Coconut Milk
2 x 180g packs frozen essential Waitrose Basmati Rice, or 360g cooked basmati rice
1. Heat the oil in a large frying pan and fry the chicken for 3–4 minutes. Add the paste, then the vegetables and stir fry for 2–3 minutes. Check that the chicken is cooked through with no pink meat.
2. Stir in the coconut milk and rice, bring to the boil and cook for 4–5 minutes.
Typical values per serving:
3.1g fibre 25.5g protein
This recipe was first published in April 2014.