Microwave Chinese-style chicken and rice
Using microwave-ready rice makes this colourful chicken dish super easy to make. Adding a mixture of fresh and frozen vegetables keeps the cost down and means two chicken breasts will stretch to make a filling and delicious meal for four.
This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £5.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 2 chicken breasts (about 300g/10½oz), boneless and skinless, cut into roughly 2cm/¾in chunks
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 red pepper, seeds removed, sliced
- 2 garlic cloves, finely grated
- 20g/¾oz fresh root ginger, peeled and finely grated
- 4–5 spring onions, trimmed and sliced
- 200g/7oz mushrooms (any variety), sliced
- 125g/4½oz frozen peas
- 125g/4½oz frozen sweetcorn
- 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Recipe Tip below)
- 1 tbsp dark soy sauce, plus extra to serve
- salt and freshly ground black pepper
Method
Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W).
Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper.
Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly.
Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce.
Recipe Tips
This recipe is costed using 1½ packets microwave rice – they usually come in 250g packets. Across the week, 3 packets have been incorporated into the meal plan but you can use as little or as much as you like. Seal the unused portion, if you have some, keep in the fridge and use within 3 days.
Alternatively, boil 185g/6½oz long grain rice on the hob for about 10 minutes or until tender. Drain well before adding to the chicken and vegetables for the final step.
Stir a generous pinch of dried chilli flakes into the rice for the last 2–2½ minutes cooking time for a bit more heat or toss through finely sliced red or green chilli at the end, if you have them available.