Mary Berry Pang Yang Chicken Food

MARY BERRY'S PANANG CHICKEN AND RICE STIR-FRY

Steps:

• 1. Cook the rice in boiling salted water (see tip) according to the packet instructions, then drain well, rinse in boiling water from the kettle and set aside to drain. 2. Heat the oil in a wok or wide-based frying pan, season the chicken strips with salt and pepper and add to the pan. Drizzle with honey (see tip) and stir-fry over a high heat for 2-3 minutes, turning until golden and just cooked, then remove with a slotted spoon and set aside. 3. Tip in the onion and vegetables, and stir-fry for 4-5 minutes. Add the ginger, garlic and curry powder and fry for another minute, stirring well. 4. Add the cooked rice with the soy sauce, chilli sauce and lime juice. Toss together until piping hot, season with salt and pepper to taste (see tip), and return the chicken to the pan. 5. Remove from the heat and spoon into warmed bowls to serve, with lime wedges. PREPARE AHEAD: The rice can be cooked up to 6 hours ahead and kept in the fridge, ready to add. MARY'S EVERYDAY TIPS: Cook the rice in plenty of water so that it doesn't stick together. The honey helps the chicken go brown quickly and therefore prevents it from being cooked for too long and becoming dry. Soy sauce can be a little salty, so go steady with extra seasoning.

PANANG CURRY WITH CHICKEN

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.