Korean-style chicken and rice

Ingredients

• 1 cal cooking spray*
• 600g skinless and boneless chicken breasts, sliced into strips
• 2 medium carrots, cut into batons
• 2 small red peppers, deseeded and diced
• 250g dried jasmine rice
• 1 small onion, diced
• 3 garlic cloves, crushed
• 5cm piece fresh root ginger, peeled and finely grated
• 1 chicken stock cube, crumbled
• 3 red chillies, chopped (deseeded if you prefer less heat)
• 4 tbsp tomato purée
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 4 tbsp rice vinegar
• Bunch of spring onions, sliced
• *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.