chinese chicken with peppers

Preparation time 10 minutes, plus marinating Cooking time 20 minutes 5cm piece of fresh root ginger, peeled and grated 2 garlic cloves, chopped 2 star anise 5 tablespoons teriyakimarinade 3 boneless chicken breast fillets, about 175g(6 oz)each, diced low-calorie cooking spray 1/2 red pepper, cored, deseeded and diced 1/2 green pepper, cored, deseeded and diced 1/2 yellow pepper, cored, deseeded and diced 2 spring onions, sliced 300g easy-cook long-grain rice 600 ml(1 pint)chicken stock salt and pepper Mix together the ginger, garlic, star anise and teriyaki marinade in a glass or ceramic bowl. Add the chicken and toss to coat evenly, then cover and leave to marinate at room temperature for 10 minutes.

Meanwhile, spray a large nonstick wok or frying pan with cooking spray and heat over a medium heat.

Add the peppers and stir-fry for minutes.

Add the spring onions, rice and chicken to the pan, then pour over the stock. Season to taste with salt and pepper and simmer for 15 minutes until the rice is just tender. Serve immediately.

For pork with green peppers lychees, follow the recipe for Chinese Chicken with Peppers, replacing the chicken with 450(141/2 oz)diced lean pork. Instead of the mixed peppers, stir-fry 11/2 cored, deseeded and diced green peppers and stira 400 g(13 oz) can lychees, drained, into the pan with the spring onions, rice and pork.

qingquang

See author's posts