Spicy chicken and carrots with rice
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
- 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
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 494cal
-
Kilojoules 2070kJ
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Protein 33g
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Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 55g
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–Sugars 13g
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Dietary fibre 10g
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Sodium 570mg
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Calcium 100mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
