Wednesday, October 27, 2010

chicken stir-fried rice with a twist :)

as we all know, stir-fries, although being packed with vegetables, sometimes can be really oily and greasy, especially stir-fried rice dishes. this one, however, is not so! check it out ...

INGREDIENTS:
  • 4 skinless chicken breasts, cut in halves length ways and sliced thinly
  • finely chopped spinach (1 cup)
  • mushrooms (1 punnet)
  • mixed vegetables (1 cup)
  • garlic (4 cloves)
  • 1 egg
  • brown rice (1 cup)
  • parsely
  • coriander
For the chicken marinade:
  • 1 tablespoon soy sauce
  • robinson's peri peri spice
  • robinson's steak & chops spice
  • lemon pepper


METHOD:
  • put the rice onto boil, this will take a good twenty five minutes to cook. marinate the chicken and set aside until needed.
  • in a wok, stir fry the mushrooms with the garlic for a few minutes, add in the spinach and half the mixed vegetables. beat your egg and add to the wok and stir fry until the egg is cooked through. season with salt and a splash of peri-peri or cayenne pepper if you like at this point. before removing from the wok, add in the chopped coriander. give it all a good toss and then remove.
  • in the same wok, add in the marinated chicken and stir fry until the chicken is sealed. remove from wok and add in the remaining mixed veg. stri fry for a few minutes and then add the chicken back into the wok, throw in some parsely and you're done.
  • when the rice is cooked, drain and add in the mushroom/mixed veg mix and toss and you're ready to serve :)

this easy and healthy stir fry option will become a regular on your lunch or dinner menu once you try it, trust me - give it a go :)

'til next time
peace & love friends

xo

2 comments:

  1. Great; will have to try this - I'm not a fan of cooking as much as I am a fan of eating and baking and eating what I baked ;) so I'm alwayyys on the look out for new lunch/supper recipes - it gets boring cooking the same thing.

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