• 500g Chicken Breast fillets
  • 250g Basmati Rice
  • 1 Carrot
  • 1 small Leek
  • 1 Red Pepper
  • 150g Soybean seedlings
  • 100g Cauliflower
  • 100g Broccoli
  • 100g Peas
  • 125ml Chicken Broth
  • 4 tbsp Kerrygold Naturally Softer Irish Butter
  • 2 Spring Onions
  • 2 tsp Sesame Seeds, toasted
  • 2-3 tbsp Soy Sauce
  • Salt & Pepper
  • Sugar
  • Ginger & Garlic


Wash the chicken breasts, pat dry and cut into cubes.

Prepare the rice according to the instructions on the packet.

Wash and clean the carrot and bell pepper. Cut the carrot into thin slices and the pepper into strips. Wash the soybeans, cauliflower, broccoli and peas.

Fry the chicken in butter, add the vegetables to the meat together with the stock and cook for about 10 minutes while stirring. The vegetables should still be firm to the bite.

Season the vegetable pan with ginger, garlic, soy sauce, pepper, salt and a little sugar.

Cut the spring onions into fine strips. Serve the stir-fry vegetables with rice and garnish with spring onions and sesame seeds.

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