Gluten-free Crunchy Gingered Chicken


  1. Put the mixed rice in a pan of boiling water, bring to the boil and then turn down to simmer, with a lid on the pan, for 25 minutes. Add the mangetout for the last 2 minutes of the cooking time and then drain everything and return to the pan.
  2. Heat the sesame oil in a large frying pan or wok and fry the chicken until it is cooked through. Add the ginger and fry for 1 minute.
  3. Add the rest of the ingredients and the cooked rice and mix together


  • 1 mug of mixed rice, wild, red, etc.
  • 200g mangetout, thinly sliced
  • 2 tablespoons toasted sesame oil
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 tablespoons freshly grated ginger
  • 6 spring onions, chopped
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons pine nuts
  • juice of a lemon
  • 1 mug defrosted frozen sweetcorn





prep time

20 Minutes

cook time



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