Spicy chicken and carrots with rice
- 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
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.
Make it gluten free: Check curry paste is dairy free.
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)
Total fat 13g
–Saturated fat 3g
Dietary fibre 10g
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