Chicken and vegetable stir-fry with brown rice

Ingredients

• 260 g Chicken breast, skinless, boneless (Raw; Cut into thin strips)
• 100 g Brown rice, long grain (Dry / uncooked; Rinsed)
• 200 g Broccoli (Raw; Small florets)
• 150 g Red bell pepper (Raw; Sliced)
• 100 g Carrot (Raw; Cut into thin sticks)
• 30 g Spring onions (Raw; Sliced)
• 10 g Ginger root (Raw; Finely grated)
• 8 g Garlic (Raw; 2 cloves, crushed)
• 15 ml Rapeseed oil (Ready-to-eat as sold)
• 20 ml Lime juice (Raw; Freshly squeezed)
• 5 g Fresh coriander (Raw; Chopped, to serve)
• 250 ml Water (Ready-to-eat as sold; For cooking the rice)
• 2 g Salt (Ready-to-eat as sold)

Method

1. Rinse the rice. Cut the chicken into thin strips. Prepare the vegetables, grate the ginger and crush the garlic.
2. Simmer the rice in the water, covered, for 30–35 minutes until tender and the water is absorbed. [Source step duration: 35 min]
3. Heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken with half of the salt for 5–6 minutes until cooked through. Transfer to a plate. [Source step duration: 6 min; Food safety: Cook chicken or minced beef, as applicable, until the centre reaches 75°C and holds at or above 75°C for 30 seconds, checked with a food thermometer. The listed cooking time is an estimate; continue until this endpoint is met.]
4. Stir-fry the broccoli, pepper and carrot for 4 minutes. Add the ginger, garlic and spring onions for 1 minute, then return the chicken. [Source step duration: 5 min]
5. Add the lime juice and remaining salt and toss everything together.
6. Divide the rice and stir-fry between two bowls and sprinkle with coriander.
7. Allergen declaration (ingredient-based): No EU14 allergens identified in the specified ingredients; not an allergen-free guarantee.
8. Storage: Cool cooked rice rapidly in shallow portions and refrigerate within 1 hour. Keep refrigerated and eat within 1 day; this limit also applies to the assembled chicken-and-rice meal. Reheat once until steaming hot throughout; do not reheat more than once. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.