Serves 2 people

Carbohydrates: 46.6g Per Serving      Proteins: 31.7g Per serving      Fats:  4.8g per Serving     Calories:  357 Per Serving

  • 2 Chicken breasts, boneless skinless
  • 250g Bell peppers, red or green
  • 1 Tbsp Ginger, root
  • 1/2 cup Onions
  • 100g of Spring Onions
  • 2 Tbsp Soy sauce
  • 250g Brown rice, long grain
  • 1/4 tsp Salt
  • 1 Tbsp Olive oil
  • Sesame Seeds (optional)


  1. Bring a large pan of water to the boil and add your brown rice, cover the pan, and allow to cook for 15-20 minutes on a medium-high heat.
  2. Grab yourself a wok and add in a smidge of olive oil. Whack the heat up and then add in your chopped chicken, frying for 10 minutes.
  3. Drain any water from the pan and then add in your vegetables, peppers, and ginger followed by the soy sauce.
  4. Drain your rice, and then pour your stir fry mix on top. Topping with Sesame Seeds.
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Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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