225g/8oz long-grain rice

2 tbsp olive oil

2 chicken breasts, cut into very thin strips

1 tbsp maple syrup

1 zucchini, finely chopped

1 red pepper, finely chopped

2 sticks celery, finely chopped

2cm/¾in piece fresh root ginger, finely grated

1 tbsp garlic infused oil

1 tbsp medium curry powder

3 tbsp soy free seasoning sauce

1 tbsp chili paste

½ lime, juice only

salt and freshly ground black pepper

4 lime wedges, to serve

Serves - 2


Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.

When the rice is cool, heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan.

Drizzle with the maple syrup and fry quickly over a high heat for a few minutes until golden and just cooked. Remove from the pan and set aside.

Add the zucchini, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic infused oil and curry powder and fry for another minute.

Add the rice, soy free seasoning sauce, chili paste and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

Spoon into hot bowls and serve with the lime wedges.

Recipe adapted from: Good Food
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