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Spicy chicken and carrots with rice
Curries, Asian-style

Spicy chicken and carrots with rice

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.

    Nutrition Info (per serve)

    • Kilojoules 2070kJ

    • Calories 494cal

    • Protein 33g

    • Total fat 13g

    • Saturated fat 3g

    • Carbohydrates 55g

    • Sugars 13g

    • Dietary fibre 10g

    • Sodium 570mg

    • Calcium 100mg

    • Iron 4mg

    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.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: HFG staff
    First published: Oct 2019

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