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Ingredients
- ⅔ cup (120g) basmati rice, raw
- 1 tbsp. coconut oil
- 10 oz. (280g) chicken thigh, diced
- salt & pepper
- 3.5 oz. (100g) shiitake mushrooms, sliced
- 1 tbsp. root ginger, grated
- 1 tbsp. sambal oelek
- 2 garlic cloves
- 1 cup (100g) green beans, chopped
- 4 green onions, sliced
- 2 tbsp. tamari
- 4 tbsp. ketjap manis
- ½ lime, zested & juiced
- 3 tbsp. salted peanuts, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- Cook the rice according to instructions on the packaging.
- Meanwhile, heat the coconut oil in a large skillet over a high heat. Add the chicken, season with salt and pepper and stir-fry for 6-7 minutes until the chicken is golden brown.
- Add the sliced mushrooms and continue cooking for a further 3-4 minutes. Next, add the grated ginger, sambal, garlic, green beans and half the green onions to the pan and cook for 2 minutes, stirring frequently, then lower the heat to medium.
- Once everything has cooked, stir through the cooked rice and sauté for 1-2 minutes. Remove the pan from the heat and stir in the tamari, ketjap manis, lime zest, and lime juice.
- To serve, divide between bowls and sprinkle over the peanuts and remaining green onions.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
