A 20 minute mid-week classic. It’s a great way of using up leftover bits and pieces in the fridge. You can use a combination of the ingredients listed below or any others that you might have. Chicken, garlic, onions and a handful of frozen peas is a great place to start.
For 2 adults and a little one you will need:
- 1 chicken breast
- 4 tsp light soy sauce
- 2 tbsp dry sherry
- 1 tsp oyster sauce (optional)
- 250 g basmati rice
- 1 tbsp olive / groundnut oil
- 2 cloves garlic
- 1 red onion
- 4 spring onions
- 8 mushrooms
- 50 g chorizo
- 10 -12 frozen prawns (defrosted)
- 1 handful frozen peas (defrosted)
- 1 handful bean sprouts
- Wedge of lime to serve
Chop the chicken breast into about 1/2 a cm thick slices and put it in a bowl. Add the soy sauce, dry sherry and oyster sauce. Allow to marinade for as long as you can (30 mins is great but even a few minutes while you cook the rice is good).
Cook the basmati rice until just al dente (about 10 minutes). While the rice is cooking, chop the garlic, red onions, spring onions, chorizo and mushrooms. When the rice is done, drain (do not rinse) the rice and spread it out on a tray / plate to cool slightly.
Remove the chicken from the marinade (keep the marinade to one side) and fry it (in a wok if you have one) for 2-3 minutes in the oil until browned on all sides, then put it in a warm dish in the oven. Add the red onion to the wok/pan and fry it until soft, then add the garlic and chorizo and fry for a minute.
Next add the mushrooms and cook for a minute. At this stage, add the prawns and peas (defrosted in advance by pouring a kettle of boiling water over them).
Finally, add the spring onions, the cooked chicken and the remains of the marinade and bubble for a minute or two. Toss back in the rice and mix thoroughly to heat through. Add soy sauce to taste. Serve with a wedge of lime.
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