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