SWEET CHILLI CHICKEN FRIED RICE

 

SWEET CHILLI CHICKEN FRIED RICE

Serves 4

1.5 Syns per serving

300g long-grain rice
4 skinless chicken breasts, cut into bite-sized pieces
2 tbsp. reduced-salt light soy sauce
1 onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, de-seeded and chopped
4 level tbsp. sweet chilli sauce - 6 Syns
400g frozen mixed veg or a mix of pre-cooked fresh, chopped

Cook the rice until tender. Drain and rinse under cold water, until completely cold.
Combine the chicken and soy sauce in a bowl.
Spray a large, non-stick wok or frying pan well with Frylight. Heat and stir-fry the chicken until browned all over. Remove from heat.
Re-spray the pan and fry the onion (I usually soften it in the microwave for a few mins first, with a splash of water), garlic and pepper, until the onion and pepper are tender.
Add the chilli sauce and stir-fry for 1 minute.
Add the cooked rice, cooked chicken and veg. Stir-fry for 3-4 minutes or until piping hot. Season with black pepper.
Serve in warm bowls, immediately.