More Sites

Sally Pearson and Curtis Stone's chicken, mushroom and pak choy stir-fry with brown rice

Sally Pearson and Curtis Stone's chicken, mushroom and pak choy stir-fry with brown rice
By 

Ingredients

  • RICE
  • 3 cups water
  • 11/2 cups brown rice
  • STIR-FRY
  • 1 tbsp olive oil
  • 1/2 medium red onion, thickly sliced
  • 3 cloves garlic, finely chopped
  • 1 tbsp finely chopped peeled fresh ginger
  • 500g Coles Brand RSPCA Approved Chicken Breast Fillets, thinly sliced across the grain
  • 150g cup mushrooms, thinly sliced
  • 1 bunch pak choy, quartered vertically
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp oyster sauce
  • 1 cup fresh bean shoots
  • 2 spring onions, thinly sliced diagonally
  • 1 tbsp sesame seeds, toasted

Preparation method

FOR THE RICE

In a heavy-based, medium saucepan, combine water and rice. Cover and bring to the boil over high heat. Reduce heat to medium low and simmer gently for 35-45 mins, or until water is absorbed and rice just tender.

Remove saucepan from heat and stand for a few mins, then fluff rice with a fork.

Keep warm.

FOR THE STIR-FRY

Place a wok or large frying pan over high heat. Add oil and when hot after 1 min, add onion and cook for 1 min. Add garlic and ginger and cook for 1 min, until fragrant.

Add chicken and cook for 2 mins, stirring constantly, or until just golden brown.

Add mushrooms and cook for 1-2 mins, tossing well, then add pak choy, separating the leaves, and cook for 1 min, or until just wilted.

Add soy sauce, sweet chilli sauce and oyster sauce and toss to coat ingredients well. Toss in bean shoots.

Serve rice on a plate or in bowls and top with stir-fry. Garnish with spring onions and sesame seeds and serve immediately.

More inspiration

Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have... Almond gazpacho with blue swimmer crab and grapesAlmond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake