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Tender chicken and crunchy green beans tossed with tangy, spicy kimchi, served over brown rice. It needs just a handful of ingredients and one pan, and it's on the table in under 20 minutes. It's packed with protein and fibre to keep you full, with kimchi bringing all the flavour.
1.
Heat 1 tsp of the oil in a wok or large frying pan over a high heat. Stir-fry the chicken until golden and cooked through with no pink meat (5–6 minutes).
2.
Add the green beans and water. Cover and cook until the beans are tender but still crunchy (3–4 minutes).
3.
Add the kimchi and its juice, and stir-fry until everything is hot (2 minutes).
4.
Meanwhile, heat the rice according to the pack instructions.
5.
Drizzle the stir-fry with the remaining oil, season with the pepper, and serve over the rice.
6.
Extra flavour: Finish with sliced spring onions and a sprinkle of sesame seeds.
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Storage information
Cool within 1 hour, then refrigerate the stir-fry for up to 2 days and the rice for no more than 1 day. Reheat until steaming hot all the way through, and reheat rice only once. Not ideal for freezing, as the beans turn soft.
Tip
Lower carb: Swap the rice for 100g frozen edamame beans, added with the green beans. Family-friendly: Use a mild kimchi, or serve it on the side for little ones.
Cost-saving tips
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