Speedy Chicken Rice Bowl

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1head broccoli
• 2clov garlic
• 70g stir-fry sauce
• 300g chicken tenderloins
• 5g toasted sesame seeds
• 5ml sugar
• 5ml white vinegar
• 15ml 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 1cm-thick strips. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Crush or finely chop the garlic. Combine the garlic, stir-fry sauce, 1 tsp sugar and 1 tsp white vinegar in a bowl.
3. Step 3 — Brown chicken
   Heat a drizzle of vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken for 2-3 mins each side until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat a drizzle of vegetable oil in the same pan over high heat (see Kitchen 101). Stir-fry the capsicum and broccoli for 3 mins or until tender. Add the chicken and sauce mixture and cook, stirring, for 2-3 mins until the sauce is thickened and the chicken is cooked through. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and chicken stir-fry among bowls. Scatter over the sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Fast and hot is key when stir-frying! Make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sesamsamen, Sojabohnen