Mary Berry stir fry recipe
Panang chicken stir fry Mary Berry's super easy chicken stir fry is a quick dinner solution for busy days and contains a good hit of protein. Each serving provides 396 kcal, 22g protein, 57g carbohydrate (of which 12g sugars), 8g fat (of which 1.3g saturates), 3.7g fibre and 2.2g salt. 225g/8oz long-grain rice2 tbsp olive oil2 chicken breasts, cut into very thin strips1 tbsp runny honey1 onion, finely chopped1 courgette, finely chopped1 red pepper, finely chopped2 celery sticks, finely chopped2cm/¾in piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed1 tbsp medium curry powder3 tbsp soy sauce1 tbsp sweet chilli sauce ½ lime, juice onlysalt and freshly ground black pepper4 lime wedges, to serve 225g/8oz long-grain rice 2 tbsp olive oil 2 chicken breasts, cut into very thin strips 1 tbsp runny honey 1 onion, finely chopped 1 courgette, finely chopped 1 red pepper, finely chopped 2 celery sticks, finely chopped 2cm/¾in piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp medium curry powder 3 tbsp soy sauce 1 tbsp sweet chilli sauce ½ lime, juice only salt and freshly ground black pepper 4 lime wedges, to serve Method Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Spoon into hot bowls and serve with the lime wedges. Recipe tips For the best result, make sure the rice is cooked and cooled before frying so it won't stick together. The rice can be cooked up to 6 hours ahead and stored in the fridge. Soy sauce can be a little salty, so go easy with any extra seasoning.