
1 tin
Sweetcorn
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Garlic Paste
1
Spring Onion
g
Beef Strips
1
Carrot
1 packet
Shredded Cabbage Mix
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!
Custom Recipe: If you've swapped from beef strips to chicken breast, cut chicken into 2cm chunks.
Custom Recipe: Heat the pan as above and cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-5 minutes. • Add shredded cabbage mix and cook until tender, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Custom Recipe: Return chicken to the pan along with teriyaki sauce mixture.
• Divide garlic rice between bowls. Top with Asian sticky beef and stir-fried veggies. • Dollop with sesame mayo. • Garnish with spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sesame mayo!