Mary Berry has shared a plethora of recipes throughout her career, including quick and easy weeknight dinner options. She recently shared her panang chicken stir fry recipe, which contains lots of vegetables alongside rice and chicken.
The recipe notes said: “Mary Berry’s super-easy chicken stir fry is a quick dinner solution for busy days. It contains a good hit of protein.” What’s more, it cooks in under 15 minutes, perfect for the family.
How to make Mary Berry’s panang chicken stir fry recipe
Ingredients:
225g long-grain rice
Two tablespoons of olive oil
Two chicken breasts, cut into very thin strips
One tablespoon of runny honey
One onion, finely chopped
One courgette, finely chopped
One red pepper, finely chopped
Two celery sticks, finely chopped
2cm piece of fresh ginger, peeled and finely grated
Two garlic cloves, crushed
One tablespoon of medium curry powder
Three tablespoons of soy sauce
One tablespoon of sweet chilli sauce
Half a lime, juice only
Method:
Bring a saucepan of water to a boil and cook the rice according to the packet instructions.
Once cooked, drain well, rinse and set aside to cool completely.
Then, heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan.
Drizzle with the honey and fry over a high heat until just cooked through. Remove from the pan and set aside.
Add the onion, courgette, red pepper and celery to the pan, frying them for four to five minutes whilst stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the cooled rice, soy sauce, chilli sauce and lime juice before tossing it together.
Check for seasoning and add some salt and pepper if needed before returning the chicken to the pan.
Spoon into hot bowls and serve immediately alongside some lime wedges if you wish.
