This recipe includes 5 different types of vegetables, so if you are worried that you and your family are not getting enough vegetables, then this is a good dish.
The good thing about it, is that you can substitute any of them if you aren’t too keen. But I did find that these flavours all complimented each other quite well.
I did add the green beans instead of a different colour pepper today, for the soul purpose of not letting them go to waste, but the dish still worked.
Green beans are quite distinctive, so you can use less than I have recommended if you prefer.
This dish serves 4.
150g-200g Long grain rice
75g Baby corn
50g Green beans
1/2 large red pepper
1/4 large onion
1 – Cook the chicken in the oven for 20 minutes at 180 degrees ( Fan assisted oven)*
2 – First boil the water in a pan and add a sprinkle of salt to the water, then add the rice ( Follow instructions on the packet)
3 – Dice the pepper and onion and add to a frying pan with Olive Oil (Any oil you have will do) and sauté on a low heat.
4 – Chop the broccoli, baby corn and green beans and add to he pan of rice.
5 – Splash some soy sauce over the pepper and onion and turn up the heat to help reduce the sauce for about 1-2 minutes. Making sure you stir the vegetables so they don’t stick to the pan.
6 – Take the chicken out of the oven and dice it up and keep to one side.
7- Drain the rice and vegetables in a colander, then add the onion and pepper and stir through the rice and lastly adding the chicken, ready to serve.
I hope you enjoy this quick and easy meal.
If you have any family recipes you would like to share then please leave me a comment
*I am a pescetarian and so I use Quorn chicken for myself and actual chicken for the rest of my family.