1 Place the rice in a pan with plenty of boiling salted water and cook for 10-12 minutes until just tender. 2 Roughly chop the garlic and place in a blender with the ginger and chilli powder and 1/2 tsp salt. Pour in 3 tbsp sunflower oil and the juice from half of a lemon, then blitz to a paste. 3 Heat a griddle pan. Slash the skin of each chicken breast and place them in a shallow non-metallic dish. Spoon over the lemon and chilli paste and rub into each piece of chicken with your hands. 4 Set aside for a few minutes or as long as time allows for the flavours to combine. Cut one of the lemons into wedges and brush with a little oil. 5 Add the marinated chicken breasts to the griddle pan, skin side down with the lemon wedges and cook for 5-6 minutes on each side until tender and cooked through. Heat a small non-stick frying pan. 6 Crack the eggs into a bowl and season generously. Finely chop two spring onions and 1 tbsp coriander and add to the eggs. Whisk until well combined. 7 Heat two woks or large frying pans until smoking hot. Drain the rice and set aside to fluff and dry out. Place 1 tbsp sesame oil into the heated frying pan and pour half the egg mixture to form a thin pancake. 8 Allow to almost set, then flip over and cook the other side. Remove from the pan. Repeat this process with the remaining mix. When cool enough to handle roll up the pancakes and thinly shred. Cut the chilli in half, remove the seeds and finely chop the flesh. 9 Add 2 tbsp sesame oil to one wok and add the chopped chilli and cook for a minute until just softened. 10 Add the French beans to the chilli, stir-fry for 1-2 minutes, add 2 tbsp water and cook for 2-3 minutes until the beans are just cooked through but still have bite. Finely chop the remaining four spring onions. 11 Heat the remaining 2 tbsp sesame oil in the second wok and fry the remaining spring onions until just heated through. 12 Add the drained rice and flash-fry until the rice grains are well coated. Stir in the remaining coriander, shredded egg pancakes and 1 tbsp soy sauce. Season to taste. 13 Add the remaining 2 tbsp soy sauce and juice of the remaining 1/2 lemon to the beans and stir-fry until all the beans are well coated. Be careful not to allow all the liquid to evaporate. 14 To serve cut the chicken on the diagonal, arrange on a plate, criss- cross the beans in a pretty pile and pour over any juices over from the chicken. Garnish with the griddled lemon wedges and serve with the rice in a bowl to the side. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (802g)|
|Recipe Makes: 2|
|Calories from Fat: 741 (49%)|
|Amt Per Serving||% DV|
|Total Fat 82.3g||110 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 1113.2mg||343 %|
|Sodium 692.4mg||24 %|
|Potassium 1466.3mg||39 %|
|Total Carbohydrate 129.8g||38 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 114.2g|
|Protein 67g||96 %|
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Calories per serving: 1510
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