Chicken Stir-Fry with Wholegrain Rice
preparation time:
20 minutes
cooking time:
10 Minutes
serves
4
difficulty:
MEDIUM
kitchen tools needed for this recipe
Large frying pan or wok
Wooden spoon or spatula
Chopping boards
Knives
Scissors (for opening rice pouches)
Plate or bowl for serving
Ingredients
2 microwave pouches wholegrain rice (250 g each)
250 g pre-cooked chicken, cut into bite-size pieces
1 tablespoon vegetable oil
1 red pepper, thinly sliced
1 carrot, peeled and sliced into thin strips
1 small courgette, sliced
1 Broccoli Head
2 spring onions, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
A pinch of garlic powder
A splash of water if needed!
Chef's Tip
Always wash your hands very well before cooking or baking.
Keep stirring slow and calm to ensure there is no splashing or fast movements.
The Chicken is already cooked — just heat it up!
Method
1. Prepare the vegetables
Chop the carrot, pepper and courgettes however you like! The best for stir-fry is thin strips or thin slices as it will cook quickly.
2. Heat the pan
Put the pan on the hob and turn the heat to medium.
Add the oil and let it warm up.
2. Cook the vegetables
Add carrot first and stir for 1 minute.
Add pepper and courgette.
Stir gently for 2–3 minutes until softer.
3. Add the chicken
Put the cooked chicken into the pan.
Stir carefully and heat through.
4. Add flavour
Pour in the soy sauce and oyster sauce.
Add a small pinch of garlic or ginger if using.
Stir slowly so everything is coated.
If you prefer your stir-fry with some sauce, add a little more soy and oyster sauce and add a splash of water to reduce the saltiness.
5. Add the rice
Open the rice pouches and add to the pan.
Break it up gently with the spoon.
Stir until hot all the way through.
6. Finish and serve
Turn off the hob.
Add spring onions and stir once more.
Serve and share.
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