Fancied something Asian or something kind of chinese-y if that’s even a thing 🙂 I also had a bit of a sweet craving today so this was the best of both worlds. This did not take long to make at all; and was the perfect post training feed 😀

What you need:

250g Chicken Pieces (I used the cooked pieces from Lidl- defrosted)

1 cup Basmati Rice (dried)

1 1/2 cups Ground almond

1/2 Chopped peppers

4 Spring onions

2 Egg whites

2 mushrooms

1/2 red chilli

1/2 cup honey

1/2 cup low sodium soy sauce

2 table spoons vinegar

Pinch of Salt and Pepper

What to do:

Place a pan on a medium heat

Chop up the veggies and place on the pan. Leave the spring onions until almost the end as they soften very easily

Pour the rice into a small saucepan, cover with water and place on the hob to boil

Place the egg whites into a bowl and using your hand place the chicken pieces on top, ensuring all of the chicken is coated

Place the ground almond into another bowl, with the salt and pepper

Pour the now coated chicken into the almond meal mix and coat like breadcrumbs

When covered place in the pan with the veggies

Line a baking tray and heat the grill on full while the chicken is frying

When the chicken starts to brown, remove the pan from the heat and spoon all of the contents evenly on to the baking tray

Place under the grill on a medium heat and allow to crisp up

Once the chicken is crispy (or to your desired crispy-ness :)) remove from the grill and place back in the pan on a low heat

Taking the honey, vinegar and soy sauce- mix the 3 together in a small bowl and pour in on top of the chicken mixture

Allow to simmer on low for 5-6 minutes

Remove the rice from the heat and drain

Serve topped with spring onion and a side of lettuce cups for that added Asian feel – NOM!!!!

Thanks for reading,

Michelle x