Turmeric spiced rice with chicken & greens
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
With fresh garlic, lime and coriander, this simple dish will please any fan of South-East Asian cuisine
Ingredients
White basmati rice, dry
150 g
Calorie controlled cooking spray
4 spray(s)
Chicken breast mince, raw
500 g
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
2 teaspoon(s), finely grated
Turmeric
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)
Lime
1 medium, cut into wedges to serve
Coriander, fresh
1 teaspoon(s)
Instructions
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.
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