- 2 boneless skinless chicken breasts (about 140g/5oz each)
- 1 tbsp reduced-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- small knob of fresh root ginger, grated
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 175g basmati rice
- 250g pack prepared veg, broccoli, carrotts and green beans
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 425ml vegetable stock
Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
Re-cover the pan and cook for a further 12-14 mins until everything is tender.