Photo of Turmeric spiced rice with chicken & greens by WW

Turmeric spiced rice with chicken & greens

Points® value
Total Time
30 min
15 min
15 min
With fresh garlic, lime and coriander, this simple dish will please any fan of South-East Asian cuisine


White basmati rice, dry

150 g

Calorie controlled cooking spray

4 spray(s)

Chicken breast mince, raw

500 g


1 large, finely chopped


2 clove(s), crushed

Root Ginger

2 teaspoon(s), finely grated


1½ teaspoon(s)

Broccoli, raw

200 g, 1 pack of Tenderstem variety, halved

Pak Choi

200 g, 1 bunch, cut into 5cm lengths

Reduced salt soy sauce

1 tablespoon(s)

Lime Juice, Fresh

1 tablespoon(s)


1 medium, cut into wedges to serve

Coriander, fresh

1 teaspoon(s)


  1. Bring a large pan of water to the boil. Add the rice and cook for 10-12 minutes, until tender. Drain and set aside.
  2. Meanwhile, mist a large nonstick wok or frying pan with cooking spray and set over a high heat. Stir-fry the chicken, in batches, until golden and just cooked through. Transfer to a bowl.
  3. Mist the wok with more cooking spray and reduce the heat to medium-high. Stir-fry the onion, garlic, ginger and turmeric for 1 minute or until fragrant. Add the broccoli and 2 tbsp water to the wok and stir-fry for 2 minutes. Add the pak choi and stir-fry for 1-2 minutes or until just tender.
  4. Return the chicken to the wok with the cooked rice, lime juice and soy sauce. Stir-fry for 2 minutes, then scatter over the coriander and serve with lime wedges on the side.


If you can’t find chicken mince, try turkey breast mince instead