Turmeric spiced rice with chicken & greens
White basmati rice, dry
Calorie controlled cooking spray
Chicken breast mince, raw
1 large, finely chopped
2 clove(s), crushed
2 teaspoons, finely grated
200 g, 1 pack of Tenderstem variety, halved
200 g, 1 bunch, cut into 5cm lengths
Amoy Reduced Salt Soy Sauce
Lime Juice, Fresh
1 medium, cut into wedges to serve
- Bring a large pan of water to the boil. Add the rice and cook for 10-12 minutes, until tender. Drain and set aside.
- 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.
- 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.
- 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.