- 4 carrots
- 400g chestnut mushrooms
- 4 shallots
- 500g chicken breast mini fillets
- 4 garlic cloves
- A thumb of ginger
- 2 chilli
- 2 lime
- A handful of coriander
- 2 chicken stock cube
- 300g white basmati rice
- 2 tbsp tamari
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Vegetable peeler (optional)
- Medium pan with a lid
- Measuring jug
- 1.
Scrub the carrots (no need to peel unless you want to) and chop them into 1cm-thick dice. Slice the mushrooms. Peel and thinly slice the shallots.
- 2.
Pour 1 tbsp oil into a large pan and warm up over a high heat for 2 mins. Sprinkle a little salt and pepper over the chicken mini fillets and carefully add to the hot pan. Cook for 3 mins on each side, till golden brown, then transfer to a plate.
- 3.
Meanwhile, peel and crush or finely grate the garlic and ginger. Halve the chilli, flicking out any seeds and membrane for less heat, and finely chop it. Grate the zest from the lime. Separate the coriander leaves and stalks (save the leaves for later), and finely chop the stalks.
- 4.
Slide the carrots, mushrooms and shallots into the pan used to cook the chicken, along with the garlic, chilli, ginger and coriander stalks. Cook for 2-3 mins, stirring frequently, till glossy.
- 5.
Pour 300ml boiling water into a jug and crumble in the stock cube. Stir well to dissolve. Tip the rice into the pan and cover with the stock. Give everything a good stir. Sprinkle in the lime zest. Bring the water to the boil, then lay the browned chicken fillets on top. Pop a lid on the pan and reduce to a low heat and simmer for 8 mins, till all of the stock has been absorbed. Take the pan off the heat and leave the rice to steam, covered, for 10 mins.
- 6.
When the rice is cooked, stir through 1 tbsp tamari and squeeze in the lime juice. Give everything a good stir through. Spoon the chicken and rice onto plates. Finely chop the coriander and sprinkle on top.