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.
Reviewed by our expert panel 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
-
Protein 33g
-
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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