Glazed Chicken and Bell Peppers with Green Peas and Rice
⏱ 5m prep + 25m cook = 30 min 🍽 4 portions 📋 HF Card 11
chickenquickriceasian
Ingredients (for 4)
chicken thighs — Boneless, diced 500 g
long grain rice 320 g
red bell pepper 2 whole
frozen green peas 150 g
garlic cloves 2 cloves
spring onion 2 whole
fresh ginger 1 thumb
soy sauce 3 tbsp
sweet chilli sauce 3 tbsp
chilli flakes 0.5 tsp
sesame oil 1 tsp
Instructions
1. Cook the rice per packet instructions.
2. Dice the chicken thighs. Deseed and slice the peppers. Mince the garlic and grate the ginger.
3. Heat oil in a large wok or frying pan over high heat. Fry the chicken 5–6 mins until golden. Remove and set aside.
4. In the same pan, stir-fry the peppers 3 mins. Add garlic, ginger and chilli flakes and cook 1 min.
5. Return chicken to the pan. Add soy sauce, sweet chilli sauce and a splash of water. Toss to coat and cook 2 mins until the sauce glazes everything.
6. Add frozen peas, stir through 1 min. Serve over rice, garnished with sliced spring onion.