Chicken Mince Stir Fry Recipe
This chicken mince stir fry is loaded with so much flavour, you’ll be surprised how quickly it’s made.
Servings: 4
Calories: 419kcal
Cost: £1.69
Ingredients
- 1 cucumber, thinly sliced (£0.89)
- 200 g rice, thoroughly rinsed and cooked to packet instructions (£0.52)
- Handful of fresh Thai basil £0.52
- 50 g spring onion, sliced into large strips, handful thinly sliced for garnish (£0.65)
- 2-3 red chillies, finely chopped (£0.60)
- 25 g fresh ginger, peeled and finely chopped (£0.11)
- 500 g chicken mince (5% fat) (£2.50)
- 130 g baby corn, sliced in half (£1.20)
Cupboard Essentials
- 1 tbsp rapeseed/canola oil
- 1 tsp garlic powder
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- Salt and pepper
- Optional - chilli flakes
Instructions
Note: use an extra chilli to thinly slice as a garnish if you fancy an extra kick of spice.
- For the quick pickled cucumbers, add the thinly sliced cucumbers to a jar with salt, pepper and rice vinegar.
- Start by adding the basil stems, ginger, spring onion and chilli into a large frying pan with the rapeseed oil. Fry for around 2-3 minutes over a low/medium heat. Season with salt.
- Next, add the chicken mince and stir to combine all of the ingredients. Season with salt and garlic powder and increase the heat to high. Cook over a high heat for around 4 minutes.
- After this time, add the soy sauce, honey and a crack of black pepper. Continue to cook for two minutes.
- When the liquid has evaporated and the stir fry has taken on some nice colour, kill the heat and serve over rice. Add the quick pickled cucumber to the bowl and top with Thai fresh basil, any reserved green spring onion and optional sesame seeds. Enjoy!
Notes
- Fry the chicken mince over high heat to ensure it gets colour and cooks quickly without overcooking.
- Prepare veggies and aromatics in advance to reduce stress, as the recipe comes together quickly.
Nutrition
Calories: 419kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g