1 chicken breast (approx 180g), diced
15g ginger, cut into shreds
2 carrots, sliced into batons
100g green beans - cooked
1 roasted red pepper, from a jar, cut into slices
2 tsp olive oil
1 tsp mild chili powder
1 tbsp gluten free soy sauce
1 tbsp mirin
250g pack cooked brown rice
Put the kettle on to boil and tip the green beans into a medium pan ready to go on the heat. Pour the water over the beans then boil for 4 mins.
Heat the olive oil in a non-stick wok and stir-fry the ginger and carrots for 2 mins, add the mild chili powder and stir briefly.
Add the chicken and stir-fry for 2 mins more. Drain the beans and reserve the water.
Tip the beans into the wok with the gluten free soy, mirin, red pepper and 4 tbsp bean water then cook until heated through.
Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Recipe adapted from: Good Food