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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


  • RICE
  • 3 cups water
  • 11/2 cups brown rice
  • 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


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.


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.

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