Chicken & veg bowl


250g brown basmati rice
1 tbsp rapeseed oil
1 garlic clove, crushed
2 chicken breasts, sliced
2 tbsp hoisin sauce
100g frozen edamame beans or peas, defrosted
100g frozen sweetcorn
100g grated carrots
100g red peppers, cut into small cubes
1 avocado stoned and sliced
1 lemon cut into quarters to serve (optional)


Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.

Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

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