Gluten-free Crunchy Gingered Chicken

method

Put the mixed rice in a pan of boiling water, bring to the boil and then turn down to simmer, with a lid on the pan, for 25 minutes. Add the mangetout for the last 2 minutes of the cooking time and then drain everything and return to the pan.
Heat the sesame oil in a large frying pan or wok and fry the chicken until it is cooked through. Add the ginger and fry for 1 minute.
Add the rest of the ingredients and the cooked rice and mix together

Ingredients

1 mug of mixed rice, wild, red, etc.
200g mangetout, thinly sliced
2 tablespoons toasted sesame oil
2 large chicken breasts, cut into bite-sized pieces
2 tablespoons freshly grated ginger
6 spring onions, chopped
1 tablespoon pumpkin seeds
2 tablespoons pine nuts
juice of a lemon
1 mug defrosted frozen sweetcorn

Key

Cost

–

difficulty

3/5

prep time

20 Minutes

cook time

–

serves

4

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