Stir-Fried Ginger Chicken with Spinach and Rice

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, add 200g jasmine 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. 2

   While the rice is cooking, slice the chicken breast into thin strips. Peel and finely slice the ginger. Wash and roughly chop the spinach and pak choi. Peel and julienne the carrot.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or frying pan over medium-high heat. Add the sliced ginger and stir-fry for 1 minute until fragrant.

4. 4

   Add the chicken strips to the pan. Season with 1 tsp salt and 1 tsp black pepper. Stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.

5. 5

   Add the carrot, pak choi, and spinach to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender but still vibrant.

6. 6

   Drizzle 1 tsp soy sauce and the remaining 1 tablespoon olive oil over the stir-fry. Toss everything together to combine and heat through for 1 more minute.

7. 7

   Serve the stir-fried ginger chicken and vegetables over the cooked jasmine rice. Enjoy your meal!