2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp avocado oil
1 chicken breast fillet, chopped
½red pepper, deseeded and cut into strips
30g green beans
100g large peeled prawns
2 tsp ginger and garlic paste
250g ready to eat basmati rice
1 egg, beaten
4 spring onions, sliced diagonally
1 tsp sesame seeds
- Heat a wok or large frying pan until hot. Mix together the chilli sauce, soy sauce and sesame oil and set aside. Add the vegetable oil to the pan with the chicken and cook over a high heat for 3 min until golden and cooked through.
- Add the red pepper and green beans to the pan with 2 tbsp water and cook for 3 min. Add the prawns and ginger and garlic paste and stir-fry for 2 min. Stir in the rice then push everything to one side of the wok or pan. Pour the egg into the other side of the pan, stir to scramble then mix into the rice.
- Return the chicken to the pan, add the spring onions and chilli sauce mixture. Stir-fry until piping hot, then sprinkle with sesame seeds.