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Ingredients :
Serves 4
Preparation time : 10 minutes
Cooking time : 18 minutes
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5cm (2 inch) piece fresh root ginger,
grated
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2 garlic cloves, chopped
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2 star anise
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5 tablespoons ready-made teriyaki
marinade
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3 boneless, skinless chicken breasts,
diced
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sunflower oil spray
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˝ red pepper, cored, deseeded and diced
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˝ green pepper, cored, deseeded and diced
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˝ yellow pepper, cored, deseeded and
diced
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2 spring onions, sliced
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300g (10oz) easy-cook long-grain rice
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600ml (1 pint) chicken stock
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Method :
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Mix together the ginger, garlic, star
anise and teriyaki marinade. Add the chicken, turn to coat and set
aside for 10 minutes.
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Meanwhile, heat a frying pan, spray it
lightly with oil and cook the peppers over medium heat for 3 minutes.
Add the onion, rice and chicken and pour over the stock. Season to
taste and simmer for 15 minutes, then serve hot.
Variations :
For pork with green peppers and
lychees, replace the chicken with 450g (14˝oz) diced pork.
Replace the peppers with 1˝ diced green peppers and stir a 400g
(13oz) can drained lychees into the pan with the onion, rice and
pork.
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