2 Birds Eye Crispy Chicken in Tempura Batter
2 Spring Onion
200g Long Grain Rice
½ Red Pepper
Half Yellow Pepper
Small handful of Green Beans
Splash of Rapeseed Oil
Cook the rice as per pack instructions.
Slice the spring onions and peppers.
Pre heat oven and cook Birds Eye crispy chicken in tempura batter following back of pack cooking instruction.
Heat a large frying pan with a splash of oil, add the onions, green beans and peppers fry for a few minutes until tender.
Slice the cooked chicken, add rice and veg mix to a bowl and top with chicken. Serve and enjoy!
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