Made with AI
Chicken and Vegetable Gravy Bowl with Rice
40 min 398 kcal per serving Easy
Ingredients
4 Servings
- chicken breast500 g
- brown rice200 g
- spinach100 g
- pak choi100 g
- carrot100 g
- ginger15 g
- olive oil2 tbsp
- water400 ml
- salt1 tsp
- black pepper1 tsp
Instructions
- 1
Rinse the brown rice thoroughly under cold water. In a saucepan, add 200g brown rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the rice is tender and water is absorbed. Set aside and keep warm.
- 2
While the rice is cooking, slice the chicken breast into bite-sized pieces. Peel and finely chop the ginger. Peel and slice the carrot into thin rounds. Wash and roughly chop the spinach and pak choi.
- 3
Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add the chopped ginger and sauté for 1 minute until fragrant.
- 4
Add the chicken breast pieces to the skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- 5
Add the sliced carrots to the skillet and cook for 2-3 minutes until slightly softened.
- 6
Add the chopped spinach and pak choi. Stir-fry for another 2-3 minutes until the greens are wilted.
- 7
Pour in 200ml water to the skillet to create a light gravy. Stir well and let it simmer for 3-4 minutes. If you prefer a thicker gravy, dissolve 1 tsp cornstarch in a little water and add to the skillet, stirring until thickened.
