Turmeric spiced rice bowl with stir-fried chicken and greens
¾ cup(s), (135g)
1 tbs, or canola variety
Lean chicken breast mince
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
1 bunch(es), cut into 3cm lengths
1 bunch(es), cut into 5cm lengths
Reduced salt soy sauce
- Cook rice in a large saucepan of boiling water, following packet instructions, or until tender.
- Meanwhile, heat 2 teaspoons oil in a wok over high heat. Stir-fry chicken, in batches, for 2-3 minutes or until golden. Transfer to a bowl.
- Reheat remaining oil in wok over medium-high heat. Stir-fry onion, garlic, ginger and turmeric for 1 minute or until fragrant. Add broccolini and 2 tablespoons water and stir-fry for 2 minutes. Add bok choy and stir-fry for 1-2 minutes or until just tender.
- Return chicken to wok with rice, lime juice and soy sauce. Stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander.