Make this colourful chicken, brown rice and vegetable dish for the whole family. With avocado, edamame beans, sweetcorn and carrots, it’s not only tasty, but healthy too
Prep:15 mins
Serves 4
250g brown basmati rice1 tbsp rapeseed oil1 garlic clove, crushed2 chicken breasts, sliced2 tbsp hoisin sauce100g frozen edamame beans or peas, defrosted100g frozen sweetcorn100g grated carrots100g red peppers, cut into small cubes1 avocado, stoned and sliced1 lemon, cut into quarters, to serve (optional)
STEP 1Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.STEP 2Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.
