Chexican Chicken Stir Fry – as seen on Ch4!

Name: Chexican Chicken Stir Fry - as seen on Ch4!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 g basmati rice; 400 g chicken breast (cubed); 0.5 cup plain flour; 0.5 cup corn flour; 1 tbsp cayenne; 250 ml milk; 100 ml vegetable oil (for frying); 1 tbsp smoked paprika; 1 tsp chipotle paste; 4 tbsp ketchup; 2 tbsp dark soy; 1 tbsp sesame oil; 1 tbsp oregano; 1 tbsp cornflour; 200 ml chicken stock (or water); 2 tbsp honey; 1 tbsp vinegar; 0.5 tsp salt; 2 cloves garlic (chopped); 1 whole dried chilli (optional); 2 inches ginger (grated); 30 ml olive oil; 200 g fine beans (stalks trimmed only); 2 red onion (sliced thick); 1 pinch sesame seeds (optional); 5 g fresh coriander (chopped for garnish)

It’s not Mexican it’s not Chinese – it’s a bit of both! As seen on Steph’s Packed Lunch my Chexican stir fry – a sharp and sweet flavour with hints of smokiness that will be your new favourite fakeaway!

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