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