80g Wholegrain Rice
2 tsp Rapeseed Oil (10g)
1 Onion
2 Skinless and Boneless Chicken Fillets
1 tbsp Mild Curry Paste or Powder, approx. 15g
2 Carrots
200g Green Beans
150ml Warm Water
Sea Salt and freshly ground Black Pepper
Simmer the rice for 25 minutes then leave to sit for 10 minutes.
Heat the oil in a wok or large frying pan over medium heat.
Slice the onion and cook for 2-3 minutes until soft.
Cut the chicken into bite-sized pieces and add to the onion with curry paste or powder.
Stir fry for another 2-3 minutes until sealed and almost tender.
Peel and dice the carrots, then trim the green beans and cut in half.
Add both to the chicken mixture together with water and bring to a simmer, stirring to combine.
Season with salt and pepper, then reduce heat and cover to simmer gently for 5 minutes. Serve with the rice.
