- 2 carrots
- 200g chestnut mushrooms
- 2 shallots
- 2 garlic cloves
- A thumb of ginger
- 1 cayenne chilli
- 1 lime
- A handful of coriander
- 250g chicken breast mini fillets
- 1 chicken stock cube
- 150g white basmati rice
- 1 tbsp tamari
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- 1.
Scrub the carrots and cut roughly into 1cm dice. Slice the mushrooms. Peel and thinly slice the shallots.
- 2.
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. Grate the zest of the lime. Separate the coriander leaves and stalks (save the leaves for later), and finely chop the stalks.
- 3.
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 2 mins on each side, till golden brown, then transfer to a plate.
- 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. Pour the rice into the vegetable pan and cover with the stock. Give everything s 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.
