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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a budget family meal and is low in fat. Add a salad for summer and vegetables for winter. Ingredients:
1/4 cup soy sauce |
1 tablespoon ground cumin |
2 chicken breast fillets |
cooking spray |
2 garlic cloves, finely chopped |
2 teaspoons ginger, finely chopped |
1 red capsicum, seeded and sliced thinly |
2 cups cooked rice |
1/2 cup peas |
2 green onions, sliced |
2 eggs, lightly beaten |
2 tablespoons fresh coriander, chopped |
1 tablespoon fish sauce |
Directions:
1. Combine 1 tbs of soya sauce with cumin in a cup.
2. Pour over chicken and refrigerate, covered for 20 minutes basting occasionally.
3. Spray a large frying pan with cooking oil.
4. Add garlic and ginger and sauté for 1 minute.
5. Add capsicum, cook for 2-3 minutes over high heat.
6. Add rice, peas and onions to pan.
7. Stir over high heat for 3 minutes, then keep warm.
8. Cook chicken under grill for 5-7 minutes each side.
9. Cook eggs in a small pan stirring until set.
10. Add the egg, coriander, fish and soy sauces to the rice and combine.
11. Serve rice with sliced chicken and salad/veggies.
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