Brown rice chicken stry fry - Arbonne 30 days to healthy living

BROWN RICE CHICKEN STIRFRY

INGREDIENTS:

1 Onion
1 Courgette
Large handful of brocoli florets
250g Chestnut mushrooms
1 bell pepper
1tbsp Olive oil
1 red chilli
2 cloves of garlic
approx. 5cm fresh ginger
1 tbsp paprika
2 large organic chicken breast
2 cups of brown rice

PREP TIME: 10 min, COOKING TIME: 40min, SERVINGS: 4

HOW TO MAKE:

-Pour the rice into a saucepan and pour over some cold water, just enough so the rice is covered by a couple of centimetres.

-Place on the hob on a high heat and bring to a boil. Then bring the heat down low and place a lid over the rice, let it simmer for around 35-40 min (until cooked through) check intermittently and top up with a little water if needed

-Meanwhile chop up the onion, courgette, brocoli, mushrooms, pepper, chilli, garlic and ginger. Tip all of the chopped ingredients into a large frying pan or wok with olive oil and fry off (approx. 8-10min)

-Cut chicken breast into chunks and fry off in another pan with a little olive oil

-Coat the chicken with a little paprika and cook through until chicken is white and tender

-Once the chicken is cooked, pour into the vegetables and stir together. Add in the remaining paprika and mix well so everything is coated

-Once the rice is cooked through, add to the chicken and veg and mix well. Add a healthy portion of salt and serve immediately

Brown rice chicken Stir fry - Arbonne 30 days to healthy living

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