200g white rice
200g diced chicken breast
1 garlic clove, grated or minced
1 tbsp vegetable oil
1 red pepper, sliced
1 yellow pepper, sliced
175g baby corn
1 red onion, finely sliced
1 bok choy
80g mangetout
1 tbsp sesame oil
2 spring onion
1 wagamama firecracker sauce
½ bunch coriander
a fiery wagamama favourite made at home. with warming spices, this one is perfect for people who can handle their heat, stir fried with crunchy veg and fragrant + zingy sauce. an ideal mid-week meal that can be whipped up in a flash
200g white rice
200g diced chicken breast
1 garlic clove, grated or minced
1 tbsp vegetable oil
1 red pepper, sliced
1 yellow pepper, sliced
175g baby corn
1 red onion, finely sliced
1 bok choy
80g mangetout
1 tbsp sesame oil
2 spring onion
1 wagamama firecracker sauce
½ bunch coriander
prepare your veg by chopping your peppers into chunks, halving your baby corn and bok choy lengthwise, finely slicing your onion and spring onions, and washing your mangetout
cook your rice according to the packet instructions. when done, remove from the heat + place a lid on the pan to keep it warm
heat the oil in a wok or large frying pan on medium heat, and add your chicken and season with salt + pepper, then add in your garlic and stir fry until aromatic
once your chicken is cooked through, add in your veggies and toss together, cooking for 3 or 4 minutes until tender
drizzle over your sesame oil and then your cooked rice, stirring together to distribute the flavours
add in the firecracker sauce and mix, allowing it to heat through and become fragrant
serve between two bowls, topping both with a sprinkling of spring onions and coriander