Lemon, chicken and vegetable rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter |
| 1 | tablespoon | Oil |
| 12 | ounces | Chicken breast fillets; skinned and thinly |
| ; sliced | ||
| 1 | small | Onion; finely chopped |
| 1 | small | Red and green pepper; cored and finely |
| ; sliced | ||
| 3 | ounces | Mange-tout; trimmed and |
| ; diagonally sliced | ||
| 2 | ounces | Canned water chestnuts; sliced |
| 8 | ounces | Thai fragrant rice; cooked |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Freshly chopped basil |
| Salt and freshly ground black pepper | ||
Directions
1. Heat the butter and oil in a large pan. Add the chicken and onion and fry for 6-8 minutes, stirring occasionally until cooked and golden.
2. Add the peppers, mange-tout and chestnuts and cook for a further 2-3 minutes.
3. Add the cooked rice, lemon juice, basil and seasoning to taste. Heat through and serve immediately. Converted by MC_Buster.
NOTES : A quick and easy main meal all cooked in one pan.
Converted by MM_Buster v2.0l.