Panang chicken stir fry

Panang chicken stir fry

Mary Berry's super easy chicken stir fry is a quick dinner solution for busy days and contains a good hit of protein.



  1. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.

  2. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.

  3. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

  4. Spoon into hot bowls and serve with the lime wedges.

Recipe Tips

For the best result, make sure the rice is cooked and cooled before frying so it won't stick together. The rice can be cooked up to 6 hours ahead and stored in the fridge.

Soy sauce can be a little salty, so go easy with any extra seasoning.