by Flora
Ingredients
- 2 chicken Knorrox stock cubes
- 500g of Basmati rice
- 2 medium carrots, diced
- A handful of frozen baby peas
- 2 tbsp (30ml) of Flora Gold
- 1 onion, chopped
- 3 cloves of garlic, finely chopped
- 1 tsp (5ml) of honey or brown sugar
- Half a tsp of Robertsons chilli powder
- Half a tsp grated ginger root
- 500g of chicken breast fillets, sliced into fine strips
- Half of the red pepper, finely chopped
- 1 tbsp (15ml) of reduced salt soy sauce
- Half a tsp of Balsamic Vinegar
Method
Bring a large pan of water to the boil.
Add in the stock cubes, stirring until dissolved.
Add in the Basmati rice and carrots.
Stir and bring back to the boil, cover and simmer until the rice is cooked as per packet instructions, adding peas for the last five minutes.
In a wok or large frying pan, heat the Flora-Gold.
Add in the onion, garlic, honey, chilli and ginger and then fry, stirring, until the onion has caramelised.
Add chicken, red pepper and soy sauce to the onion mixture.
Stir-fry until chicken is cooked and add Balsamic Vinegar.
Drain the rice and add to chicken, mixing together thoroughly.