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Chicken, leek & brown rice stir-fry in a bowl

Chicken, leek & brown rice stir-fry

A star rating of 4.8 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4

Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make

  • Healthy
Nutrition: Per serving
low inkcal398
high infibre7g


  • 1 tbsp olive oil
  • 250g chicken breast, thinly sliced
  • 100g chorizo, chopped
  • 1 leek, halved lengthways and finely sliced
  • 1 red pepper, deseeded and chopped
  • 80g kale, any tough stalks removed, leaves roughly chopped
  • 1 tbsp low salt soy sauce
  • 1 tbsp red wine vinegar
  • 2 x 250g pouches microwave wholegrain rice


  • STEP 1

    Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.

  • STEP 2

    Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.

  • STEP 3

    Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

Goes well with

Recipe from Good Food magazine, March 2022


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A star rating of 4.8 out of 5.9 ratings

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