Chicken with stir-fried rice and peas

Ingredients 18

Servings 4

Time 10 min

Ingredients

For the marinade:
45

ml

soy sauce
30

ml

crushed garlic
5

ml

oil
3

chicken breasts - skinned and deboned
30

ml

oil
30

ml

crushed garlic
30

ml

grated fresh ginger
1

onion - sliced
1

large yellow pepper - deseeded and cubed
250

ml

sugar peas - cleaned and halved diagonally
125

ml

frozen or canned sweetcorn
1

Litres

cold, cooked white rice
Seasoning:
1

chicken stock cube - crumbled and dissolved in boiling water
15

ml

boiling water
20

ml

white vinegar
7

ml

sugar

Method

20 min

Whisk the marinade ingredients together. Thinly slice the chicken breasts and marinade for about 15 minutes.

Heat the oil in a fairly large pan and stir-fry the cooked rice until toasty and lightly browned. Remove from the heat.

Pour the marinade off the chicken. Stiry fry the chicken strips until just browned. Add the garlic and ginger and stir-fry for a few seconds until fragrant.

Add the onion, red pepper and sugar peas and stir-fry until the red pepper starts to soften. Add the sweetcorn and rice and stir-fry until hot. Add the seasoning, stir and heat through. Season with salt and black pepper if required and serve immediately.

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2015-03-02 17:00

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