Lemon chicken rice pot


Ingredients 11
Servings 4
Time

Ingredients

  • 300
    g
    brown and wild rice mix
  • 45
    ml
    chopped parsley
  • 5
    cloves garlic, crushed
  • 1
    lemon, grated peel
  • salt and milled pepper to taste
  • 15
    ml
    butter
  • 15
    ml
    sunflower oil
  • 8
    skinless chicken breasts, cubed
  • 1
    lemon, juice
  • 30
    ml
    soy sauce
  • 5
    ml
    chicken stock powder
 

Method

 
Cook rice according to packet instructions. Meanwhile mix parsley, garlic, lemon peel and seasoning together. Set aside. Heat butter and oil in a large pan and stir-fry chicken for a minute or two. Add remaining ingredients and cook for 1 minute. Stir in parsley and garlic mixture and toss to coat well. When chicken is almost cooked through, about 5 minutes, gently stir in cooked rice. Fluff with a fork to mix ingredients thoroughly and serve with a mixed salad.
 

Read more on: poultry
 

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