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