Cut your chicken breasts into chunks
Cut up your onion, carrots and mushrooms.
2 cups of rice add to a pan.
Add 2 chick stock,
Add boiling water so just covered the rice (by about a cm).
Bring the water to a boil.
Once water boils down so you can’t see it, pop a lid on it and turn off the heat to allow the rice to steam.
Spry frylight to a warming pan
Add onion.
When the onion starts to go translucent add chicken and cook until it starts to brown.
Add ginger, garlic and chili + stir all together.
Once the chicken has totally browned, add the carrots and mushrooms.
Stir together and add peas and sweetcorn.
Add the light soy and mix everything together.
Cook for 5-10 minutes lid off rice and with fork fluff up the rice.
Add cooked rice to the chicken and veg mixture and mix everything together
It’s ready to serve.
Feel free to add an extra drizzle of light soy on the rice when you serve.
If you try this recipe let me know what you think, or even send me a picture of it!
Email – Synfreeandfull@gmail.com
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