Turmeric spiced rice bowl with stir-fried chicken and greens
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked basmati rice
¾ cup(s)
Sunflower oil
1 tbsp(s), or canola oil
98% fat free uncooked ground chicken breast
500 gm
Onion
1 medium, finely chopped
Garlic
2 clove(s), large, crushed
Ginger root
2 tsp(s), finely grated
Ground turmeric
1½ tsp(s)
Uncooked baby broccoli
1 bunch(es), cut into 3cm lengths
Uncooked bok choy
1 head(s), small, cut into 5cm lengths
Fresh lime juice
1 tbsp(s)
Low sodium soy sauce
1 tbsp(s)
Cilantro
¼ cup(s)
Instructions
1
Cook rice in a large saucepan of boiling water, following package instructions, or until tender. Once cooked, fluff with fork and set aside.
2
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.
3
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.
4
Return chicken to wok with rice, lime juice and soy sauce. Stir-fry for 2 minutes or until heated through. Serve sprinkled with cilantro.
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