This is a bit of a different stir-fry compared to what you usually see. I purchased a red cabbage a few weeks ago and have had the hardest time using it all up, even though I have cooked this vegetable in at least 3 recipes! I decided that a stir-fry would be an excellent idea to use the remaining cabbage. The chilli and smoked paprika give this dish a lovely spicy quality, and the lime juice adds an unexpected zest to the meal. Make sure that you do take the chicken out of the wok when you cook the vegetables, as this extra step will preserve the tenderness of the chicken. Would you believe that I still have red cabbage in my fridge!
INGREDIENTS
- 500g chicken breast, cut into 3cm pieces
- 300g doongara rice
- 1/4 teaspoon chilli flakes
- a pinch of smoked paprika
- 1 teaspoon sesame oil
- 1 small brown onion (100g), finely chopped
- 2 carrots, thinly sliced
- 1 head of broccoli (250g), trimmed into florets and stalk sliced thinly
- 150g red cabbage, shredded finely
- 2 garlic cloves, crushed
- 3 tablespoons hoisin sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
COOKING
1. Place rice in medium saucepan with 2 cups of water. Bring to the boil and simmer for around 10 minutes or until rice is absorbed.
2. Meanwhile, combine the hoisin sauce, garlic, lime juice, white vinegar, paprika and chilli flakes in a medium bowl. Add the chicken pieces and toss to combine, until chicken is well coated. Place in fridge to marinade for 30 minutes.
3. Heat a wok over medium heat and add sesame oil. Place chicken in the wok and cook for 4-5 minutes or until chicken is coloured and tender. Remove chicken from wok and place in a bowl. Add cabbage, broccoli and carrot to the wok and stir for around five minutes or until vegetables start to become tender. Add cooked rice and toss well to combine. Add chicken to the wok and toss well until all the ingredients are combined.
x E
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