Duck & sweet chilli stir fry
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my go to midweek dinners because it comes together in just 25 minutes from start to table. I love using leftover roast duck since it's so much quicker than cooking protein from scratch, and the rich meat pairs beautifully with sweet chilli sauce. The green beans are packed with vitamins and fibre, plus they're frozen so there's zero prep waste. Everything gets tossed together in one pan with the sticky rice on the side, making cleanup a breeze. It's genuinely impressive enough to serve guests, yet simple enough for a busy weeknight.
Ella x
Ingredients
- 100 gramsthai taste thai sticky rice
- 1 tbsptoasted sesame oil
- ½red pepper(sliced (65g))
- 1small carrot(cut into matchsticks)
- 150 gramsfrozen extra fine whole green beans
- 150 gramsmushrooms(sliced)
- 200 gramsleftover roast duck meat(shredded)
- 3 tbspthai taste sweet chilli sauce
Detail level
Instructions
- 1
Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.
- 2
Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.
- 3
Serve with the rice.
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