2x sliced chicken breast fillets (200g in total)
2x tsp. sunflower oil
1x tsp. freshly grated ginger
1x freshly minced garlic clove
1x sliced red chili (optional)
2x medium size carrots, sliced thinly on the cross
1x small bunch spinach, stalked removed and finely chopped (approximately 4 cups)
1x packet enoki mushrooms (200g)
1x packet Ina Paarman’s honey and soya marinade sauce (200ml)
1x small cup jasmine rice (uncooked)
Calories: 395 per portion
Cook your rice according to packet instructions.
Heat your sunflower oil in a large stir-fry pan. Add your chicken, garlic, ginger and chili and stir-fry for about 5min on high. Reduce your heat to a medium then add your carrots, spinach and mushrooms. Once the spinach has wilted down (approximately 3mins) add your honey and soya sauce and heat through for about 2-5mins, salt to taste.
Plate and serve.