 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
240g (uncooked weight) Basmati rice
300g Chicken Fillets
1 Low cal spray oil
half a tsp Fish sauce
4 Spring onions
1 Red Pepper
1 Zest of lime (finely grated)
80ml Chicken stock
120g Philadelphia extra light with sweet chilli
1.5 Bites
Cook the rice as directed on the packet.
Meanwhile, add some low cal oil to a wok and heat until sizzling.
Add the chicken and fry for 3-4 minutes, until thoroughly cooked.
Add the fish sauce, spring onions, red pepper and lime zest and cook over a high heat for a further 1-2 minutes.
Pour in the chicken stock and add the Philly. Stir until the Philly has melted. Serve immediately accompanied by the boiled rice.
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