Garlic Pepper Chicken Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs pak choy
• 1pcs spring onion
• 300g chicken breast fillet
• 10g pepper and garlic seasoning
• 10ml white vinegar
• 23ml soy sauce
• 15ml tomato sauce
• 10ml honey
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the capsicum into 3cm chunks. Coarsely chop the pak choy, keeping the stems and leaves separate. Cut the spring onion into 4cm lengths, then thinly slice lengthwise. Put 2 tsp white vinegar in a bowl and season with salt and pepper. Add the spring onion and toss to combine. Thinly slice the chicken.
3. Step 3 — Stir-fry chicken
   Combine 3 tsp pepper and garlic seasoning (see Make it milder), 1½ tbs soy sauce, 1 tbs tomato sauce and 2 tsp honey in a bowl. Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken for 2-3 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the capsicum for 2 mins. Add the pak choy stems and stir-fry for 1-2 mins until almost tender. Add the chicken, pak choy leaves and sauce mixture and stir-fry for 2 mins or until the sauce is slightly thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and chicken stir-fry among bowls and top with the pickled spring onion. Enjoy!
6. Step 6 — Make it milder
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat.

Allergens

Sojabohnen, Gluten, Sesamsamen, Sulfit, Wheat