ASIAN CHICKEN & RICE BOWLS

This is an absolute winner!!!! You don’t need many fresh ingredients, most can be found in the pantry or freezer. It’s a perfect family meal!

Serves 6

Ingredients:

• 1 tbsp extra virgin olive oil

• 4cm piece ginger, finely chopped

• 3 cloves garlic, finely chopped

• 5 spring onion, finely sliced (used throughout recipe)

• 500g chicken mince

• 1/2 cup canned baby corn spears, chopped

• 1/2 cup green beans, chopped

• 220g can water chestnuts, drained and finely chopped

• 1/2 cup edamame beans, thawed

• 1 cup bean shoots

  Sauce:

• 5 tbsp water

• 3 tsp cornflour

• 4 tbsp kecap manis

• 4 tbsp oyster sauce

• 2 tsp sesame oil

  To serve:

• 1/2 cup crushed peanuts

• Extra spring onion for garnish

• White or brown rice

Method:

1. For the sauce: First mix together the water and corn flour in a bowl until corn flour is dissolved. Then add the kecap manis, oyster sauce and sesame oil. Mix well to combine. Set aside.

2. Cook your rice as per packet instructions. Let that cook, while you get onto the next step.

3. Heat olive oil in a large frying pan over medium heat. Add the ginger, garlic and half the spring onion and cook, stirring, for approx. 3 minutes or until fragrant. Add the mince and use a wooden spoon to break it all up into little pieces. Cook for approx. 5 minutes. Then add baby corn, green beans and water chestnuts. Stir these all through for approx. 3 minutes.

4. Add the sauce to the pan and stir it all through. Bring to a boil, stirring occasionally, then turn off the heat. Add the edamame beans, bean shoots and remaining spring onion. Combine the mix well.

5. To serve: Add rice to the bowls and top with the Asian chicken mix. Sprinkle over some spring onion and crushed peanuts.
   
   Tip: Don’t worry if there is quite a lot of sauce - you need it to soak up the rice.