Mary Berry, the celebrated television cook renowned for her crowd-pleasing recipes and family-friendly meals, has shared a simple yet delicious solution for midweek dinner dilemmas. Her Panang chicken stir fry is described as "super easy and a quick dinner solution," offering a flavourful and protein-rich dish that breaks the monotony of routine cooking.
A Simple Recipe for Busy Days
Planning meals can often feel like a challenge, leading many to fall into a culinary rut. However, Mary Berry's approach provides a refreshing alternative with this straightforward stir fry. The recipe, which is prominently featured on the BBC, is designed to be accessible and efficient, requiring minimal time for both preparation and cooking.
According to the recipe details, each serving contains 396 kcal, 22g of protein, 57g of carbohydrates (including 12g of sugars), 8g of fat (with 1.3g saturated), 3.7g of fibre, and 2.2g of salt. This nutritional profile makes it a balanced option for those seeking a hearty meal without excessive complexity.
Dietary Considerations and Reviews
The dish is notably dairy-free, egg-free, and nut-free, and it is also pregnancy-friendly, catering to a wide range of dietary needs. It serves four to six people, making it ideal for family dinners or small gatherings.
Those who have tried Mary Berry's Panang chicken stir fry have given it rave reviews, praising its ease of preparation and robust flavours. This positive feedback suggests it could become a staple in many households, especially during hectic weekdays.
Ingredients and Method
The recipe calls for simple, readily available ingredients:
- 225g long-grain rice
- Two tbsp olive oil
- Two chicken breasts, cut into very thin strips
- One tbsp runny honey
- One onion, finely chopped
- One courgette, finely chopped
- One red pepper, finely chopped
- Two celery sticks, finely chopped
- 2cm/¾in piece fresh root ginger, peeled and finely grated
- Two garlic cloves, crushed
- One tbsp medium curry powder
- Three tbsp soy sauce
- One tbsp sweet chilli sauce
- ½ lime, juice only
- Salt and freshly ground black pepper
- Four lime wedges, to serve
Step-by-Step Instructions
- Fill a saucepan with water and bring to the boil. Cook the long-grain rice according to the packet instructions, typically taking about 10 to 12 minutes. Drain well, rinse, and set aside to cool.
- Heat oil in a frying pan. Season the chicken with salt and pepper before adding to the pan.
- Drizzle the honey over the chicken and fry quickly over a high heat until it's golden and just cooked through. Remove from the pan and set aside.
- Add onion, courgette, red pepper, and celery to the pan. Fry for four to five minutes, stirring continuously.
- Add the ginger, garlic, and curry powder. Fry for another minute.
- Add the cooled rice, soy sauce, chilli sauce, and lime juice. Toss and season with some salt and pepper.
- Return the chicken to the pan. Once everything is heated through, spoon into bowls and serve with lime wedges.
This method ensures a quick and efficient cooking process, allowing even novice cooks to achieve a delicious result. The combination of ingredients creates a harmonious blend of sweet, savoury, and spicy notes, making it a satisfying meal for any occasion.
