ingredients

 

2 4 6 8 Servings

• 2 chicken breasts, skinless

• 75 grams fine green beans

• 50 grams mange tout

• 0.5 lemon

• 0 fresh ginger

• 0.5 bunch fresh coriander

• 100 grams white basmati rice

• 200 ml pineapple juice

• 1 tablespoon flaked almonds

• 2 tablespoons runny honey

• 1 tablespoon rice vinegar

• 1 tablespoon dark soy sauce

• 1 tablespoon vegetable oil

• 0.25 teaspoon dried chilli flakes

• 1 teaspoon all purpose flour

• 15 grams butter

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• griddle pan

• grater

• mug

• colander

• citrus juicer

instructions

 

1. In the medium saucepan boil water for fine beans and mange tout.

2. In the small saucepan boil water, add salt and cook 100g of rice for 10-12 minutes, until soft.

3. On coarse side of the grater grate a teaspoon of lemon zest and a teaspoon of fresh ginger.

4. Squeeze the juice from ? of the lemon. Pour it into the mug and combine with:
- 2 tablespoons of honey
- 1 tablespoon of soy sauce 
- 1 tablespoon rice vinegar 
-  200ml of pineapple juice

5. Cut the chicken breasts into chunks.

6. In the frying pan heat a tablespoon of vegetable oil. Add ginger and the chilli flakes. Let them fry for 30 seconds to release the flavour. Add the chicken and stir-fry for 2-3 minutes.

7. Pour in the sauce and continue stir-frying for 5 minutes. In the same mug mix 1 teaspoon of flour with a little water. Add to stir fry for the sauce to thicken.

8. Chop the coriander.

9. Chop 75g of green beans into small pieces and 50g mange tout lengthways in half. Cook in the medium pan for 3 minutes. Drain and return them to the saucepan. Add a small knob of butter, 1 tablespoon of flaked almonds and the chopped coriander. Mix gently until the butter melts.

10. Drain rice and add the lemon zest.

To serve - Arrange the rice in the middle of the plate and place the greens on top. Assemble the chicken pieces and pour the sauce around it.