Chicken stir-dry with rice

By Drum Digital
14 February 2014

Stir into the rice and chicken mixture.

Serves 4-6

Preparation: 10 min

Cooking: 15 min

250 ml (1 c) rice

4 chicken breast fillets

45 ml (3 T) sesame oil

salt and pepper

3 garlic cloves, chopped

200 g broccoli

60 ml (¼ c) chilli stir-fry sauce

sunflower oil

2 eggs, lightly whisked

1        Add the rice to a pot of cold water and cook according to the packet instruction.

2        Cut the chicken into strips.

3        Heat a big pan or a wok over high heat and add the sesame oil. Season the chicken with salt and pepper and fry in the oil for 3 minutes.

4        Add the garlic and broccoli and continue cooking for a minute. Add the chilli sauce and simmer for a further 2 minutes. Stir in the cooked rice and set aside.

5        Oil a frying pan and cook the eggs, scrambling them until done to your liking.

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