Ingredients

520g pack Coop British chicken thigh fillets, cut into bite-sized pieces 1 tsp Coop reduced salt dark soy sauce 1 tbsp cornflour 1 tbsp Coop vegetable oil 2 celery sticks, chopped 2 mixed colour peppers, chopped 1 red onion, cut into wedges 1 medium Coop British carrot, thinly sliced diagonally 1 tsp Coop garlic paste 120g pack sweet chilli and garlic stir fry sauce 1 red chilli, deseeded and thinly sliced 2 x 250g packs Coop wholegrain microwave rice 20g Coop roasted & salted peanuts, roughly chopped 40g Coop prawn crackers;

Method

1. Toss the diced chicken in the soy sauce and cornflour, and season 2. Heat the oil in a large non-stick frying pan or wok 3. Stir-fry the chicken over a high heat for 5-6 mins, until golden, then lift out of the pan and set aside 4. Add the celery, peppers, onion and carrot to the pan, and cook for 4-5 mins 5. Reduce the heat to medium, then add the garlic paste, stir-fry sauce and half the chilli 6. Stir in the chicken plus any resting juices, and cook for 3-5 mins, until the sauce is sticky and the chicken is cooked through and piping hot 7. Cook the rice according to the pack instructions 8. Serve the stir-fry scattered with the peanuts and remaining sliced chilli, with the rice and prawn crackers on the side