Chicken Pak Choy Rice Stirfry

RECIPE

Chicken Pak Choy Rice Stirfry

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

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.

POSTED ON

29 Mar 2018

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