Ginger Chicken and Green Bean Stir-Fry with Rice

Method

1. Step 1 of 13

   Rinse the rice under cold water until the water runs clear.

   • Basmati rice

   

2. Step 2 of 13

   Put the rice in a saucepan with 600 ml water and a pinch of salt and bring to the boil.

   • Basmati rice
   • Salt

   

3. Step 3 of 13

   Cover, turn the heat to low and simmer for 10 minutes, then leave covered off the heat.

   • Basmati rice
   10 min

   

4. Step 4 of 13

   Cut the chicken into even strips across the grain.

   • Chicken breast

   

5. Step 5 of 13

   Trim the green beans and halve any long ones.

   • Green beans

   

6. Step 6 of 13

   Grate the ginger, mince the garlic and slice the spring onions.

   • Fresh ginger
   • Garlic
   • Spring onions

   

7. Step 7 of 13

   Whisk the cornflour with 60 ml cold water, then stir in the soy sauce, honey and sesame oil.

   • Cornflour
   • Soy sauce
   • Honey
   • Sesame oil

   

8. Step 8 of 13

   Heat the vegetable oil in a large frying pan over high heat until shimmering.

   • Vegetable oil

   

9. Step 9 of 13

   Stir-fry the chicken for 5-6 minutes until white throughout and cooked to 74 °C.

   • Chicken breast
   74 °C / 165 °F6 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

   

10. Step 10 of 13

    Add the beans and a splash of water and cook for 3 minutes until bright and just tender.

    • Green beans
    3 min

    

11. Step 11 of 13

    Add the garlic and ginger and stir for 30 seconds.

    • Garlic
    • Fresh ginger
    1 min

    

12. Step 12 of 13

    Pour in the sauce and bubble for 1-2 minutes until it thickens and coats everything.

    • Soy sauce
    2 min

    

13. Step 13 of 13

    Fluff the rice with a fork and serve with the stir-fry, scattered with spring onions.

    • Basmati rice
    • Spring onions