I am delighted to share this family recipe which is a fabulous mid-week dish. I have found that both children and adults enjoy this and if you want to make it more child-friendly you may wish to cut back on the amount of ginger used. For a healthier version use brown rice instead of white, add 50% more stock and double the cooking time! This dish is also great re-heated for lunch the next day, if there is any left over. For more information about courses available with Food Fiend Experience go to: www.foodfiendexp.com
Ingredients for 4 people:
- 400 – 450g chicken breast or thigh meat
- 100g rice person
- 1 chicken stock cube
- 1 large or 2 medium size onions
- 5 cm ginger
- 2 to 3 cloves garlic
- 600g frozen peas
- 1-2 tbsp sesame oil
- 3 tbsp vegetable oil
- 2 tbsp Soya sauce
- Salt and pepper
- 2 tbsp Oyster sauce
To do:
- Thinly slice chicken and then marinate in sesame oil, soya sauce and pepper. Cover bowl with cling film if leaving in the fridge overnight.
- 2Measure out frozen peas in microwaveable dish and defrost using hot water and place in microwave oven for 3 minutes on high.
- Wash rice and leave in rice cooker or microwave dish.
- Make up chicken stock, 400 ml required. For rice to turn out its best use equal volume of water to rice. Make sure that boiling hot water is used.
- Dice onions and chop up ginger and garlic finely or use garlic crusher.
- Cook onions a few minutes in vegetable oil until they start to turn brown and then add chicken, ginger and garlic and cook for 5 minutes or until cooked through. Season with pepper and salt, soya sauce, oyster sauce and sesame oil. Add 50 ml of water. Stir in defrosted peas.
- Add cooked mixture to rice and the chicken stock.
Cook in the microwave on high for 6 minutes and then take out. Stir mixture and cook for a further 6 minutes.
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Recipe - Kathy Fitchett, Photography - Rob Paul Studio Havant