INDIAN SPICED CHICKEN & BROCCOLI FRIED RICE
Smartpoints VALUE PER SERVE 8 SERVES 4 PREP 15 mins COOKING TIME 15 mins
1 tbs olive oil 500g lean chicken breast mince 1 red onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 1 tbs Indian curry paste 2 carrots, finely chopped 300g broccoli, coarsely chopped 1 cup (120g) frozen peas 2 cups (370g) cooked
basmati rice 2 tsp lime juice 1 tbs salt-reduced soy sauce ¼ cup coarsely chopped fresh
coriander leaves 2 tbs chopped roasted cashews
1 Heat a medium wok over high heat. Add 2 teaspoons oil and heat for 20 seconds. Stir-fry mince, in batches, for 2-3 minutes or until golden. Transfer to a bowl and set aside. 2 Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2-3 minutes or until golden. Add garlic, ginger and paste and stir-fry for 1 minute or until fragrant. Add carrot, broccoli, peas and ¼ cup (60ml) water and stir-fry for 2 minutes or until vegetables are just tender. 3 Return chicken to wok with rice, lime juice and soy sauce and stirfry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews. THIS RECIPE IS Lactose Free.