Ingredients
10 total- 440 g of microwave quinoa & rice mix
- 1 tbsp of sesame oil
- 1 onion, thickly sliced
- 500 g of ocado chicken breast mini fillets, halved lengthways
- 2 tbsp of soy sauce
- 250 g of cultured collective classic kimchi
- 1 tbsp of sesame seeds
- 1 spoon of chilli sauce, to serve (we used sriracha)
- 200 g of green beans, trimmed and halved
- 2 spring onions, sliced
Method
2 stepsStep 1
Heat the oil in a wok over a high heat. Add the onion and beans, cook for a few secs, then add a splash of water and stir-fry for 2 mins. Add the chicken strips, cook for 1 min, stir in the soy sauce and cook for 2 mins. Stir in the kimchi, cooking for 1-2 mins, until everything is cooked through.
Step 2
Heat the rice as per pack instructions and divide between bowls. Spoon over the stir-fry, then sprinkle with the sesame seeds and spring onions and drizzle over chilli sauce, if liked.