A summer dish with an Asian flair.

Asian Chicken and Veggie Bowl

Makes: 4 bowls

Time: 30 minutes

Ingredients

• 1 cup brown basmati rice
• 1 tbsp canola oil
• 1 garlic clove, crushed
• 2 chicken breasts, sliced
• 2 tbsp hoisin sauce
• ½ cup frozen edamame beans or peas, defrosted
• ½ cup frozen sweetcorn
• ½ cup grated carrots
• ½ cup red peppers, cut into small cubes
• 1 avocado, de-stoned and sliced
• 1 lemon, cut into quarters, to serve (optional)

Directions

1. Cook the rice following pack instructions, then drain and return to the pan to keep warm.
2. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins. or until golden.
3. Tip in the chicken and fry until the pieces are cooked through.
4. Stir in the hoisin sauce, season, and continue cooking for a further 2 mins.
5. Cook the edamame beans and sweetcorn in simmering water for 2 mins., then drain.
6. Divide the rice between four bowls and top with the chicken slices in a strip down the middle. Add carrot, red pepper, beans or peas, sweetcorn, and avocado down either side.
7. Serve with the lemon to squeeze over, if you like.