Low calorie, low syn and VERY tasty!!
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1 Chicken Stock Cube 1 tbsp Chilli Flakes
1 tsp Ground Ginger A Few Handfuls of Frozen Peas
2 Eggs - Whisked 1 Small Onion - Finely Chopped
1 tsp Chinese Five Spice
Method
Firstly, add the uncooked rice to around 4 cups of boiling water. Add a chicken stock cube and stir. Add a lid and simmer for 10/13 minutes. Make sure rice is fully cooked. Set to one side.
In a medium heat pan, add the chicken breast and stir. After a few minutes and once the chicken has started to brown, add the garlic, fresh chilli and spring onion then stir for a few minutes. Add the honey, soy sauce, chilli flakes, ginger and green beans. Add a little more honey if you want it a little sweeter (Slightly ups the sugar and calories of the dish)
Cook for a few more minutes until chicken starts to brown.
Just as the chicken has a few minutes left, cook the whisked eggs in a medium heat pan for a few minutes until they are cooked scrambled eggs and set to one side. In the same pan, add the onion and start to brown for a minute or so. Add the five spice then Add the peas. Once the peas are starting to defrost, add the rice, a splash of soy sauce, salt and pepper. Add the scrambled eggs too.
Stir fry for a few minutes.
Now it's time to serves. Tub left overs up and now you have food for the next 2/3 days.
Really hope you enjoy this one.
Joe