This is a really easy and delicious week night dinner recipe. It takes hardly any time to make so is great for those times you want something tasty but can’t be bothered cooking. I often serve mine with a splash of sweet chilli sauce. Delicious!
You Will Need
400g cooked chicken breast (diced) I use the frozen cooked chicken strips as these are cheap to buy and can be kept in the freezer. I find that this helps me to cut down on waste by only using what I need
300g dried long-grain rice
1 chicken stock cube
200g broccoli, cut into small florets
1 large carrot, peeled and finely chopped
1 large onion, finely chopped
1 tsp garlic granules
1 tsp mixed herbs
Cook the rice according to the packet instructions and drain.
In a separate pan, boil the broccoli (for 2-3 minutes) drain and set aside.
Over a medium heat, pan fry the chicken with the garlic and herbs in a large frying pan or wok (ensure chicken is cooked through). Add to this the finely chopped carrot and onion and continue to fry until softened. Once softened, add the broccoli.
Crumble the stock cube in with the chicken and vegetables and add a good splash of water. Simmer for 2-3 minutes.
Add the cooked rice to the chicken and vegetables and stir until they are thoroughly mixed.
Serve straight away either on its own, or with sweet chilli or soy sauce.
If you need a quicker mid-week dish, try using microwaveable golden vegetable rice. Simply prepare according to the packet instructions and add to the chicken and vegetables. You could even try other rice flavours.
If you want to sneak a few extra veggies into this, you could include a small tin of sweetcorn, some chopped mushrooms, or some chunks of courgette. Any extra veg you want to use can be added at the same time as the carrot and onion.