Panang Chicken
Got a lot of zucchini from your garden? Use it in Panang chicken
Servings: 6
Calories: 288kcal
Ingredients
- 2 tbs olive oil
- 2 chicken breasts cut into very thin strips
- 1 tbs honey
- 1 onion finely chopped
- 1 zucchini/courgette finely chopped
- 1 red pepper finely chopped
- 2 sticks celery finely chopped
- 2 tsp grated ginger
- 2 garlic cloves crushed
- 1 tbs curry powder
- 1 cup uncooked rice
- 3 tbs soy sauce
- 1 tbs sweet chili sauce
- ½ lime juice only
- salt and freshly ground black pepper
Instructions
- Bring a saucepan of water to the boil and cook the rice (about 10–12 minutes). Drain well, rinse and set aside to cool completely.
- 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 quickly over a high heat for a few minutes until golden and just cooked. Remove from the pan and set aside.
- Add the onion, zucchini, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chlli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan and heat through.
Notes
See post relating to chili sauce.
Video
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 35g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 626mg | Potassium: 503mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg