Gingered Chicken Recipe with pumpkin and seasame seed pilau rice

Gingered chicken recipe


You can fry the nuts, carrot and courgette at same time but to simplify things and avoid any chance of burning the seeds we have separated it out.

  1. Put 2 mugs of boiling water in a pan, add the pilau rice seasoning and the rice.  Stir once and bring back to the boil.  Turn down to gently simmer, with a lid on, for 10 minutes.  The water should be absorbed and the rice cooked. Once cooked, remove from the heat and leave with a lid on.
  2. In a bowl, mix the chicken, oil and ginger. Cover and set aside until later.
  3. Meanwhile, heat a little oil in a frying pan and fry the following in batches until they begin to brown. Once fried, transfer into a large bowl
  4. The seeds.
  5. The carrots and the courgettes.
  6. The chicken and the onions.
  7. Mix everything together with the cooked rice, season with salt and pepper and serve.


  • 1 mug rice
  • 1 teaspoon pilau rice
  • 3 chicken breasts, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons grated ginger
  • 4 tablespoons pumpkin seeds
  • 4 tablespoons sunflower seeds
  • 1 courgette, grated
  • 1 carrott, grated
  • 1 mug peas
  • 1 onion, thinly sliced



£2.00 / PERSON



prep time

35 Minutes

cook time



Have you seen our Student books?