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.

From the book

Mary Berry Everyday by
Mary Berry Everyday
120 simple yet delicious recipes for everyday cooking
All the recipes from the BBC TV series
Classic favourites the whole family will enjoy

Introduction

A wonderfully handy recipe for an everyday midweek supper – one to rival any takeaway! The delicious mixture of honey-coated chicken with tender rice and stir-fried vegetables is a meal in itself, though you could serve it with prawn crackers for a weekend treat. This is also great for using up any veg that you have in the fridge – just remember to cut them into small pieces to cook with the other vegetables.

Serves 4-6
Easy
Cook time: 25 min

Ingredients

225g (8oz) long-grain rice
2 tbsp olive oil
2 skinless and boneless chicken breasts, sliced into very thin strips
1 tbsp runny honey
1 onion, finely chopped
1 red pepper, deseeded and finely diced
2 celery sticks, finely diced
1 medium courgette, finely diced
2cm (¾in) knob of fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of ½ lime
salt and freshly ground black pepper
4–6 lime wedges, to serve

Instructions

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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