Ingredients: Chicken- 500g chicken thighs (deboned & cubed) 1 teaspoon chilli powder ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon dhana Jeeru (Cumin) powder Pinch turmeric powder 1 teaspoon ground red chillies
Veg- 2 tablespoon + 1 tablespoon oil 1 teaspoon ground ginger 1 teaspoon ground garlic 1 onion (thickly sliced) ¼ cup cooked brown rice 200g pak choy (removed from stem & rinse) 1 small tray baby corn (cut into strips) 1 large carrot (peeled, peeled in ribbons) 6 baby marrow (peeled in ribbons) 2 sweet red pepper (julienned) 2 teaspoon chicken stock powder ½ cup water 1 tablespoon Robertson's veggie spice
Method: 1. Marinate chicken & leave aside. 2. In a wok heat 2 tablespoon oil, add onion. When softened add rice & stirfry together. 3. Remove onion & rice & leave aside. 4. In the same wok, heat 1 tablespoon, add ginger, garlic & chillies & saute for few seconds. 5. Add chicken & stir fry till done. 6. Remove from wok and leave aside. 7. In same wok, add water & stock powder & mix together. 8. Add corn, carrots, baby marrow & pepper. 9. Cook till almost all water has evapourated. 10. Add veggie spice and pak choy. 11. Allow pak choy to wilt, then add chicken, rice & onion. 12. Stir fry altogether. 13. Garnish with fresh coriander or sesame seeds. 14. Serve hot/cold.
Note: You may use cauliflower rice/ noodles to replace brown rice. May add chicken fillet instead of deboned thigh.