Mary Berry has shared a plethora of recipes throughout her career, including quick and easy weeknight dinner options. She recently shared her panang chicken stir fry recipe, which contains lots of vegetables alongside rice and chicken.

The recipe notes said: “Mary Berry’s super-easy chicken stir fry is a quick dinner solution for busy days. It contains a good hit of protein.” What’s more, it cooks in under 15 minutes, perfect for the family.

How to make Mary Berry's panang chicken stir fry recipe

Ingredients:

225g long-grain rice

Two tablespoons of olive oil

Two chicken breasts, cut into very thin strips

One tablespoon of runny honey

One onion, finely chopped

One courgette, finely chopped

One red pepper, finely chopped

Two celery sticks, finely chopped

2cm piece of fresh ginger, peeled and finely grated

Two garlic cloves, crushed

One tablespoon of medium curry powder

Three tablespoons of soy sauce

One tablespoon of sweet chilli sauce

Half a lime, juice only

Method:

Bring a saucepan of water to a boil and cook the rice according to the packet instructions.

Once cooked, drain well, rinse and set aside to cool completely.

Then, heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan.

Drizzle with the honey and fry over a high heat until just cooked through. Remove from the pan and set aside.

Add the onion, courgette, red pepper and celery to the pan, frying them for four to five minutes whilst stirring.

Stir in the ginger, garlic and curry powder and fry for another minute.

Add the cooled rice, soy sauce, chilli sauce and lime juice before tossing it together.

Check for seasoning and add some salt and pepper if needed before returning the chicken to the pan.

Spoon into hot bowls and serve immediately alongside some lime wedges if you wish.