Honey mustard chicken with brown rice
|20 ml||sunflower oil|
|40 ml||wholegrain mustard|
|500 g||chicken breast fillets — sliced into strips|
|60 ml||vinegar — red wine|
|200 g||rice — brown|
Cook the rice according to the packet instructions, and set aside.
Heat the oil in a large frying pan and fry the chicken in two batches, for six to 10 minutes, until golden and just cooked.
Add the cooked rice, heat through and season to taste.
Combine the remaining ingredients and stir into the chicken mixture just before serving.
Serve with a light fresh salad or roasted vegetables.