Creado con IA
Ginger Chicken Gravy with Rice and Pak Choi
45 min 398 kcal por ración Media
Ingredientes
4 Raciones
- chicken breast500 g
- basmati rice200 g
- pak choi100 g
- spinach80 g
- carrot100 g
- fresh ginger20 g
- olive oil2 tbsp
- water400 ml
- salt1 tsp
- black pepper1 tsp
- mild curry powder1 tsp
Preparación
- 1
Rinse the basmati rice under cold water until the water runs clear. In a saucepan, add 200g basmati rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
- 2
While the rice is cooking, peel and finely grate 20g fresh ginger. Slice 100g carrot into thin rounds. Roughly chop 80g spinach and 100g pak choi.
- 3
Cut 500g chicken breast into bite-sized pieces. Season with 1/2 tsp salt and 1/2 tsp black pepper.
- 4
Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the grated ginger and sauté for 1 minute until fragrant.
- 5
Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides.
- 6
Add the sliced carrots to the pan and cook for another 2 minutes.
- 7
Sprinkle 1 tsp mild curry powder over the chicken and carrots. Stir well to coat evenly.
- 8
Pour in 100ml water and bring to a simmer. Cover and cook for 8-10 minutes, until the chicken is cooked through and the carrots are tender.
