400gms chicken breast
240gms rice
1 cup frozen peas
1 red bell pepper
4 sticks celery, sliced
1 small aubergine, peeled and chopped
1 small head broccoli, broken into florets
Kernels cut from 2 corn cobs
Bunch of spring onions
3 Tblsp soy sauce
Sweet chilli sauce to taste
Method
Put the rice on to cook in lightly salted boiling water.
Drain when tender and keep warm.
Deseed the pepper and chop into squares.
Slice the spring onions and celery
Peel and chop the aubergine.
Break the broccoli into florets.
Cut the kernels off the corn cobs.
Microwave, steam or boil all the vegetables (except the onions) until tender.
Cut the chicken into bite sized pieces.
Spray a wok or large frying pan with non-stick cooking spray.
Cook the chicken bits in the wok (about 5 mins) stirring all the time.
Add the vegetables (including the onions) to the chicken.
Keep stirring.
Fold in the rice.
Stir through the soy sauce and sweet chilli.
And it’s ready to serve.
