This fast midweek meal doesn't scrimp on flavour. Packed with chilli, lemongrass and ginger, this healthy chicken fried rice dinner can be on the table in just 15 minutes.
- Heat the oil in a wok or large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.
- Add the garlic, ginger, chilli and lemongrass to the wok. Fry for 1 min, then add the stir-fry pepper pack and cook for 3 mins. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.
- Return the chicken to the wok along with the soy and oyster sauces, sesame oil and mirin and cook for 1 min.
- Divide between bowls, scatter over the cashew nuts and coriander and serve with the lime wedges.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.