Chicken and vegetable bowl

• brown basmati rice↗250g g
• rapeseed oil↗1 tbsp tbsp
• garlic clove↗1

  finely chopped

• chicken↗2

  breasts, sliced

• hoisin sauce↗2 tbsp tbsp
• frozen edamame beans↗100g g

  or peas, thawed

• frozen corn100g g
• grated carrots100g g
• red pepper↗100g g

  diced small cubes

• avocado↗1

  pit removed and sliced

• lemon↗1

  cut into quarters for serving (optional)

Step-by-step instructions

1. 1

   Cook the rice according to the package instructions, then drain the water and return it to the pot to keep warm. Heat the oil in a pan or wok, add the garlic and sauté for 2 minutes or until golden. Add the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and cook for another 2 minutes. Boil the edamame beans and corn in boiling water for 2 minutes, then drain.

2. 2

   Divide the rice among four bowls and place strips of chicken in the center, surrounding them with carrots, red pepper, beans or peas, corn and avocado on both sides. Serve with lemon wedges for squeezing, if desired.