Japanese-Style Chicken Breast & Red Pepper Brown Rice Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken with a generous pinch of salt and cook for an initial 6-7 min or until golden

While the chicken is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then chop your green beans in half

Once the chicken is lightly golden, add the sliced pepper and chopped green beans to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min

Add your soy sauce, honey, chicken stock mix and rice vinegar to the pan with 2 tbsp [3 tbsp] [4 tbsp] cold water

Give everything a good mix up

Cook for a final 6-8 min, stirring occasionally, or until the beans are tender and the chicken is cooked through (no pink meat!) – this is your Japanese-style chicken & pepper stir-fry

Meanwhile, squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly