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Szechuan Chicken Stir-Fry with Mushrooms, Mangetout and Rice

Full of sweet and savoury notes with a bit of a kick, Szechuan (pronounced sich-waan) paste is the perfect pairing for both meat and veggie stir-fry dishes. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

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Under 650 calories New Super Quick
Prep: 15 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 150 gr jasmine rice
  • 260 gr diced british chicken thigh
  • 80 gr sliced mushrooms
  • 80 gr mangetout
  • 1 lime
  • 56.25 gr szechuan paste
  • 15 ml soy sauce
  • 25 gr ketjap manis
  • 25 gr salted peanuts
  • 2 tbsp water
  • 1 tbsp honey
  • 225 gr jasmine rice
  • 390 gr diced british chicken thigh
  • 120 gr sliced mushrooms
  • 120 gr mangetout
  • 1.5 lime
  • 100 gr szechuan paste
  • 25 ml soy sauce
  • 37.5 gr ketjap manis
  • 25 gr salted peanuts
  • 3 tbsp water
  • 1.5 tbsp honey
  • 300 gr jasmine rice
  • 520 gr diced british chicken thigh
  • 180 gr sliced mushrooms
  • 160 gr mangetout
  • 2 limes
  • 112.5 gr szechuan paste
  • 30 ml soy sauce
  • 50 gr ketjap manis
  • 25 gr salted peanuts
  • 4 tbsp water
  • 2 tbsp honey

Instructions


  1. Boil a half-full kettle.
    Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
    Boil the rice, 10-12 mins.
    Once cooked, drain, pop back in the pan and cover.

  2. Once hot, fry the chicken, mushrooms and mangetout, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
    Season with salt and pepper.
    Meanwhile, cut the lime into wedges. 

  3. Next, add the Szechuan paste, soy sauce, ketjap manis, honey and water (see pantry for both).  
    Bring to the boil and stir. Lower the heat, then simmer, 3-4 mins. 
    Taste and season. Add a splash of water if needed.

  4. Divide the rice and stir-fry between bowls.
    Sprinkle over the peanuts.
    Serve with the lime wedges for squeezing over. 

    Enjoy!