About this recipe:A flavoursome simple recipe which has just the right amount of spicy heat. It keeps well in the fridge for 3 to 4 days. My student son wanted to learn to cook as he was tired of microwave meals, and this recipe was easy for him to replicate.
4 skinless chicken breast fillets, cut into strips
1 1/2 tablespoons honey
3 cloves garlic, crushed
1 small piece root ginger, grated
salt and pepper
2 onions, roughly chopped
1 large red pepper, roughly chopped
200g button mushrooms, sliced
2 rounded teaspoons mild curry paste
4 tablespoons sweet chilli sauce
200ml long grain rice
450ml boiling water
200g frozen peas
4 tablespoons soy sauce
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Method Prep:15min › Cook:20min › Ready in:35min
Heat 1 tablespoon of the oil in a large frying pan on a high heat till almost smoking. Add the chicken strips and quickly fry till no longer translucent, then add the honey, ginger, garlic and a bit seasoning. The aroma is gorgeous! Cook till nicely browned all over, even a bit crispy. Tip onto a plate and put aside. Give the pan a quick wipe with kitchen paper.
In the same pan, heat the remaining oil on a medium-high heat then add the chopped pepper and onion; cook for 4-5 minutes stirring now and again. Stir in the mushrooms, curry paste and chilli sauce. Add the cooked chicken, stirring to combine well. Cover and reduce to a low heat.
In a separate pan add the rice and boiling water, over a medium-low heat bring to a brisk simmer, cover with a well-fitting lid, lower the heat to the lowest setting and cook for 5 minutes. Now add the frozen peas to the rice, cover with lid and cook for another 5 minutes.
Add the rice and peas mixture to the pan with the chicken and veg. Stir in the soy sauce. With a spatula turn over the mixture a few times to ensure it's well combined. Check the seasoning. Voila, dinner is ready.
It's best to have everything chopped up and to hand, ready to be added to the pan as this is quite quick to cook. A nicely chilled lager goes well with this spicy dish.