Mary's Panang Chicken

Monday nights in the Masand household are usually manic with my husband and I tag teaming the smalls, while I head out to my night class. However after a weekend away, I decided to give it a miss and enjoy an early night. So as I flicked through the TV guide I was surprised to see a Mary Berry programme called Mary Berry’s Everyday. Now apart from the good old Great British Bake Off I wouldn't normally watch Mary, but I do have to say I'm converted and think she may be my new queen of the kitchen.

During the programme she made a number of lovely dishes, which I have to admit made my raid the cupboard tea look very sad and sorry for itself. So when our weekly M&S club delivery came in today, I was pleasantly surprised to find a number of ingredients for one of Mary’s recipes I watched the night before.

As always the boxes we got were overflowing with lots of lovely fruit, veg and naughty goodies. So along with some treats (shhh, that's between you and me!) I got some courgettes, a pepper and long grain rice, just perfect for Mary’s Panang Chicken Stir-fry.

As much as I have a guilty soft spot for Jamie Oliver (it was definitely the naked bit that did it!!), I just don't get on with his 15 minute meals​. Now I'm not saying that Mary’s Panang Chicken takes 15 minutes minutes​, but it doesn't use up all the pans I own. It also uses ingredients you have in your cupboard and fridge. I also have to add it got the thumbs up from my husband and with enough leftovers I suspect we will both have it again for lunch tomorrow.

Ingredients:
225g long-grain rice (I used 200g and found it was plenty)
2 tbsp olive oil
2 chicken breasts, very thinly sliced into strips
1 tbsp clear honey
1 onion, chopped
1 medium courgette, finely chopped
1 red pepper, finely chopped
2 sticks celery, finely chopped
2cm/¾in piece fresh root ginger, finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
½ lime, juice only
4 lime wedges
salt and freshly ground black pepper


Method:

Cook the rice according to packet instructions (about 10–12 minutes). Then drain well, rinse and set aside to cool completely.

While the rice is cooling, heat the oil in a frying pan, season the chicken strips with salt and pepper and add to the pan.

Drizzle the chicken with honey and fry quickly over a high heat for a few minutes until golden and just cooked. Remove from the pan and set aside.

Add the onions, courgette, pepper and celery to the pan. Fry for 4–5 minutes while stirring.

Now stir in the ginger, garlic and curry powder and fry for another minute.

Add the rice, soy sauce, chilli sauce and lime juice. Toss together and season with some salt and pepper. Return the chicken to the pan.

Spoon into hot bowls and serve with the lime wedges.