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.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 3g
Dietary fibre 10g
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.
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