A very simple mid-week meal – take out a spoonful before you add the sauce at the end and the little ones will enjoy it. It’s our take on a chinese classic with a Thai twist.
For 2 adults and a little one you will need:
- 200 g basmati rice
- 2 breasts of chicken thinly sliced
- 2 tbsp groundnut oil
- 2 cloves garlic thinly sliced
- 1/2 courgette chopped in slices
- 8 mushrooms sliced
- 4 spring onions thinly chopped
- 4 tsp Thai hot chilli sauce
- 2 tsp fish sauce
- 3/4 tsp palm / caster sugar
- 3/4 tsp cornflour
- 1 tbsp light soy sauce
Put the rice on to boil. Allow it to cook for about 10 minutes (until just before it’s done), then drain it. Don’t rinse it – spread it out on a tray to let it cool slightly.
In parallel, fry the chicken and garlic gently in 1 tbsp of oil. Remove after 2-3 minutes (when cooked through) and place in a warm bowl in the oven.
Add the courgette and mushrooms to the pan and fry in another tablespoon of oil for 3-4 minutes.
Mix the sauce ingredients together in a separate cup and toss into the pan along with the rice and chicken / garlic. Stir thoroughly to warm through.
If you like this recipe, why not follow us. Just put your email address into the box on the top of the homepage and press ‘follow’.