What’s for dinner? One-pot chicken and veg stir fry rice
This better-than-takeout dish cuts the grease and loads up on veggies.
Serves 4
You’ll need: 30g olive oil; 150g onions, finely chopped; 300g chicken breasts, diced; 100g carrots, cut in thin slices; 100g green beans/ sugar snap peas, chopped; 150g raw cabbage, finely chopped; 65g whole kernel corn; 2 eggs, mixed well; 500g rice, cooked; 50g bean sprouts; 30g Maggi Lazenby Worcester Sauce; 30g fish sauce; 15ml lime juice; 30ml coriander leaves, roughly chopped; 2 tbsp fresh basil, finely chopped; 30mg Maggi Sweet Chilli Sauce.
How to:
Heat the oil in a wok or wide frying pan over medium-high heat. Fry the onion for 4-5 minutes. Add the chicken and cook for 2-3 minutes.
Add the carrots, green beans/ sugar snap peas, cabbage and sweetcorn. Stir-fry for 4 – 5 minutes.
Pour the mixed egg over the vegetables and cook, without stirring for 1 minute.
Top with the cooked rice and bean sprouts and stir through.
Mix the remaining sauce ingredients and add to the stir fry, cook for 1 -2 minutes, or until heated through.
Serve topped with the herbs, if desired.
* Recipe & image by Maggi.
