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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 1 tbsp vegetable oil in a large non-stick frying pan set over a medium-high heat. Add 2 sliced chicken thighs and pan-fry for about 4 minutes – or until golden on the outside and cooked through (the exact time will depend on how thick your chicken strips are).
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For
2
M
I
2
tbsp
Vegetable oil, roughly
2
Chicken thighs, skinless boneless, sliced into strips
165
g
Raw king prawns
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Cook along with all of our recipes
Save your favourites and build your own collections
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Rice: you can use all sorts of cooked rice. I find basmati works best but leftover jasmine or brown rice would also work.
Chicken: you can swap the chicken thighs for chicken breasts, if you prefer. Thinly sliced beef steak or pork works well too. Alternatively, you can use leftover cooked meat from a Sunday roast. Just add with the cooked rice and make sure it is all piping hot before serving.
Variations of veg: the veg in this recipe is just a guide. I tend to use whatever I have to hand – while thinking of the flavours and textures. Shredded cabbage adds crunch whilst edamame beans are great for extra protein. Thinly sliced radishes, mushrooms and mangetout all work really well. I also love sweetcorn for a hint of sweetness. Think of this as a fridge raid meal, then go from there.
What to do with leftovers: Leftovers can be kept in the fridge for up to 3 days. The best way to reheat is in a pan over medium heat, until hot all the way through. Sometimes I add a tsp of sesame oil to help it along. Otherwise, 1-2 minutes in the microwave also works.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
Noodles & Rice,
Seafood,
Spring,
Winter,
Protein Packed,
Under 30 Minutes
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 1 tbsp vegetable oil in a large non-stick frying pan set over a medium-high heat. Add 2 sliced chicken thighs and pan-fry for about 4 minutes – or until golden on the outside and cooked through (the exact time will depend on how thick your chicken strips are).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Vegetable oil, roughly
2
Chicken thighs, skinless boneless, sliced into strips
165
g
Raw king prawns
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Rice: you can use all sorts of cooked rice. I find basmati works best but leftover jasmine or brown rice would also work.
Chicken: you can swap the chicken thighs for chicken breasts, if you prefer. Thinly sliced beef steak or pork works well too. Alternatively, you can use leftover cooked meat from a Sunday roast. Just add with the cooked rice and make sure it is all piping hot before serving.
Variations of veg: the veg in this recipe is just a guide. I tend to use whatever I have to hand – while thinking of the flavours and textures. Shredded cabbage adds crunch whilst edamame beans are great for extra protein. Thinly sliced radishes, mushrooms and mangetout all work really well. I also love sweetcorn for a hint of sweetness. Think of this as a fridge raid meal, then go from there.
What to do with leftovers: Leftovers can be kept in the fridge for up to 3 days. The best way to reheat is in a pan over medium heat, until hot all the way through. Sometimes I add a tsp of sesame oil to help it along. Otherwise, 1-2 minutes in the microwave also works.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
Noodles & Rice,
Seafood,
Spring,
Winter,
Protein Packed,
Under 30 Minutes
Cancel
