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Spicy chicken and carrots with rice

Author: Niki Bezzant - Founding Editor

Photographer: HFG staff

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Try using gochujang (Korean chilli paste). It has a spicy, umami, sweet flavor that’s hard to compare to anything else, but it goes well with the chicken and carrots in this recipe.

Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

100g cooked chicken
1 carrot, cut in chunks
2 teaspoons gochujang (Korean chilli paste) or red curry paste
125g pottle microwave rice
1 cup green beans

Instructions

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1 Spray with oil and set a pan over a medium-high heat. Add chicken and carrot and cook stirring, for 2 minutes. Reduce heat, add gochujang and ¾ cup water and simmer for 5 minutes.

2 Steam or microwave rice and beans together for 2 minutes.

3 Serve chicken and carrot with sauce, rice and beans.

Variations

Make it gluten free: Check curry paste is dairy free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 494 cal

Kilojoules 2070 kJ

Protein 33 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 13 g

Dietary fibre 10 g

Sodium 570 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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