Ingredients:
Serving size: 4
8oz Brown Rice
2 Tbsp Oil
12oz Chicken Breast cut into thin slices
2 carrot, peeled and cut into thin strips
2 small red pepper, chopped
8oz bean sprouts
8 green onions
4oz peeled prawns/shrimps
1 tsp minced garlic
2 Tbsp soy sauce
2 tsp Thai Seasoning
Pinch of brown sugar
Instruction:
1) Cook rice according to package instructions. When rice is ready commence with the remainder of the recipe.
2) Heat oil in a large non stick frying pan and stir fry chicken over a high heat for a minute to brown
3) Turn heat down slightly and add carrot and pepper, stir fry again for about 3 mins.
4) Add all the remaining ingredients including the rice, and cook over a medium heat for 2-3 mins, stirring gently all the time.
5) You may add a little chicken stock or water if the mixture appears to be sticking to the pan, or if you may prefer it slightly less dry.
Taste for seasoning and serve.
Serving size: 4
8oz Brown Rice
2 Tbsp Oil
12oz Chicken Breast cut into thin slices
2 carrot, peeled and cut into thin strips
2 small red pepper, chopped
8oz bean sprouts
8 green onions
4oz peeled prawns/shrimps
1 tsp minced garlic
2 Tbsp soy sauce
2 tsp Thai Seasoning
Pinch of brown sugar
Instruction:
1) Cook rice according to package instructions. When rice is ready commence with the remainder of the recipe.
2) Heat oil in a large non stick frying pan and stir fry chicken over a high heat for a minute to brown
3) Turn heat down slightly and add carrot and pepper, stir fry again for about 3 mins.
4) Add all the remaining ingredients including the rice, and cook over a medium heat for 2-3 mins, stirring gently all the time.
5) You may add a little chicken stock or water if the mixture appears to be sticking to the pan, or if you may prefer it slightly less dry.
Taste for seasoning and serve.
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