Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon oil
- 500g chicken thigh fillets, diced
- 1 onion, thinly sliced
- 495g jar Chicken Tonight Mild Butter Chicken Sauce
- ½ cup frozen Birds Eye Garden Peas
- 1 cup spinach leaves
- 450g pouch microwave basmati rice
- 2 tablespoons chopped fresh coriander, plus extra leaves for garnish
- Toasted flaked almonds, for garnish
Birds Eye Snap Frozen Australian Garden Peas 500g
Method
STEP 1Heat oil in a large frypan over high heat, add chicken and cook until browned. Add onion and cook for a further minute. Stir in Chicken Tonight Sauce and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
STEP 2
Add frozen Birds Eye Peas and spinach, cook for a further 1-2 minutes.
STEP 3
Heat rice in the microwave following packet directions. Stir through coriander.
STEP 4
Spoon chicken, sauce and rice into serving dishes. Garnish with almonds. Serve.
Tips
Use frozen beans and carrots instead of peas, if desired.