Mary Berrys Panang Chicken And Rice Stir Fry Recipes
PANANG CHICKEN STIR FRY
Mary Berry's super easy chicken stir fry is a quick dinner solution for busy days and contains a good hit of protein.
Provided by Mary Berry
Categories Main course
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10-12 minutes). Drain well, rinse and set aside to cool completely.
- Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.
- Add the onion, courgette, red pepper and celery to the pan. Fry for 4-5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.
- Spoon into hot bowls and serve with the lime wedges.
MARY BERRY'S PANANG CHICKEN AND RICE STIR-FRY
A quick and easy stir-fry combining honey-coated chicken and crisp, stir-fried vegetables, this is a failsafe weeknight dinner. As seen on BBC2's Mary Berry Everyday.
Provided by Mary Berry
Categories Dinner
Time 25m
Number Of Ingredients 1
Steps:
- 1. Cook the rice in boiling salted water (see tip) according to the packet instructions, then drain well, rinse in boiling water from the kettle and set aside to drain. 2. Heat the oil in a wok or wide-based frying pan, season the chicken strips with salt and pepper and add to the pan. Drizzle with honey (see tip) and stir-fry over a high heat for 2-3 minutes, turning until golden and just cooked, then remove with a slotted spoon and set aside. 3. Tip in the onion and vegetables, and stir-fry for 4-5 minutes. Add the ginger, garlic and curry powder and fry for another minute, stirring well. 4. Add the cooked rice with the soy sauce, chilli sauce and lime juice. Toss together until piping hot, season with salt and pepper to taste (see tip), and return the chicken to the pan. 5. Remove from the heat and spoon into warmed bowls to serve, with lime wedges. PREPARE AHEAD: The rice can be cooked up to 6 hours ahead and kept in the fridge, ready to add. MARY'S EVERYDAY TIPS: Cook the rice in plenty of water so that it doesn't stick together. The honey helps the chicken go brown quickly and therefore prevents it from being cooked for too long and becoming dry. Soy sauce can be a little salty, so go steady with extra seasoning.
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