Chicken stir fry with coriander rice

This low fat chicken stir fry is a perfect autumn dish, and easy to prepare
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Chicken stir fry
© M&S
Chicken stir fry with coriander rice is a perfect dish for the autumn
Preparation: 10 minutes
Cooking: 12 minutes
Serves: 2
Difficulty rating: easy


300g pack of thinly sliced chicken
4 spring onions, sliced diagonally
1 red pepper, diced small
1 pack mange tout
A small bunch fresh leaf
1 tbsp soy sauce
3 tbsp honey
Fresh coriander
Juice of 1 lime
200g cooked rice
Pepper to taste


1. Cut the chicken into one-inch strips.

2. Heat a non-stick frying pan and stir fry the chicken with the honey and soy sauce for 6-8 minutes.

3. Add the spring onions, mange tout and red pepper chunks to the pan and cook for 3-4 minutes.

4. Make sure all the ingredients are well mixed and the chicken is cooked through, then add the lime juice.

5. Mix torn-up coriander with the cooked rice and season to taste.

6. To serve, put a portion of coriander rice on a plate and top with the chicken stir fry.

Cook's tips
You can add other vegetables of your choice to the stir fry - sugar snap peas, green beans or thin diagonal slices of carrot give great colour and helps with your five a day.

Recipe provided by Marks & Spencer
All ingredients are available in-store at M&S

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