Chicken and Vegetable Gravy Bowl with Rice

Instructions

1. 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. 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. 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. 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. 5

   Add the sliced carrots to the skillet and cook for 2-3 minutes until slightly softened.

6. 6

   Add the chopped spinach and pak choi. Stir-fry for another 2-3 minutes until the greens are wilted.

7. 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.

8. 8

   Taste and adjust seasoning if needed.

9. 9

   To serve, divide the cooked brown rice into bowls. Top with the chicken and vegetable gravy mixture. Serve hot and enjoy your Chicken and Vegetable Gravy Bowl with Rice!