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  • 500g of chicken

  • 2 tsp of garlic paste

  • 2 tsp of chilli paste

  • 4 spring onions

  • 5 coriander stalks

  • 1 tin of bamboo shoots

  • Always Fresh Roasted Peppers

  • 200g of basmati rice

  • 2 cups of Frozen Peas

  • 5 coriander stalks

  • sesame oil


  • 1.

    Baste chicken with 1 tsp garlic and 1 tsp chilli, place in an oven dish and half fill with water, cover the top with foil and bake at 220C for about 20 minutes.

  • 2.

    Remove the foil, pour off the stock and place back in a hot oven at full speed for another 10 minutes.

  • 3.

    Use the stock from the chicken to cook rice (follow directions on pack).

  • 4.

    Chop the chicken, spring onions, bamboo shoots, coriander stalks and stir-fry with 1 tsp garlic paste and 1 tps chilli paste.

  • 5.

    Add in rice, Frozen Peas, Roasted red peppers and stir through. Cover and cook for about 2 minutes or until peas are hot.

  • 6.

    Serve with a garnish of coriander.


For more information and recipes from this series, click on the following link

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