Mary Berry's 15 minute no fuss panang chicken stir fry recipe for easy weeknight cooking

Mary Berry, the queen of home cooking, has dished out countless recipesover her illustrious career, and she's just dropped another gem – a panang chickenstir fry that's as speedy as it is scrumptious. It's chock-full ofveggies, rice, and chicken, making it an ideal quick-fix for those hectic weeknights.

According to the recipe insights: "Mary Berry's super-easy chicken stir fry is a quick dinner solution for busy days. It contains a good hit of protein."

Plus, it's a winner for whipping up in less than 15 minutes, making it a perfect pick for feeding the family without the fuss.

READ MORE: Drivers must remove their items from their car before the end of today

READ MORE: I drove 90 minutes to eat at Jeremy Clarkson's pub - one thing I wish I'd known before leaving

Mary Berry's panang chicken stir fry

As per the Express, you'll need 225g of long-grain rice, a couple of tablespoons of olive oil, two thinly sliced chicken breasts, a dollop of runny honey, one finely chopped onion, one finely chopped courgette, one finely chopped red pepper, and a pair of celery sticks.

Don't forget a 2cm piece of fresh ginger, peeled and finely grated, two crushed garlic cloves, a tablespoon of medium curry powder, three tablespoons of soy sauce, a tablespoon of sweet chilli sauce, and the juice of half a lime.

The method is straightforward:

Kick things off by boiling a pot of water and cooking the rice as per the packet's instructions.

Once done, drain, rinse, and let it cool down completely.

Next, heat the oil in a frying pan, season the chicken well with salt and pepper, and pop it into the pan.

Drizzle the honey over the chicken and sizzle away on high heat until it's cooked through. Then, take the chicken out and keep it aside.

Toss the onion, courgette, red pepper, and celery into the pan, giving them a good fry for about four to five minutes while stirring.

Mix in the ginger, garlic and curry powder and sizzle for another minute.

Throw in the cooled rice, soy sauce, chilli sauce and lime juice before giving it a good toss.

Taste for seasoning and sprinkle some salt and pepper if required before reintroducing the chicken to the pan.

Ladle into warm bowls and serve straight away with a few lime wedges on the side if desired.