Chicken Pak Choy Rice Stirfry recipe by Ruhana Ebrahim

Ingredients

• 500g chicken thighs (deboned & cubed)
• 1 teaspoon chilli powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dhana Jeeru (Cumin) powder
• Pinch turmeric powder
• 1 teaspoon ground red chillies
• 2 tablespoon + 1 tablespoon oil
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 onion (thickly sliced)
• ¼ cup cooked brown rice
• 200g pak choy (removed from stem & rinse)
• 1 small tray baby corn (cut into strips)
• 1 large carrot (peeled, peeled in ribbons)
• 6 baby marrow (peeled in ribbons)
• 2 sweet red pepper (julienned)
• 2 teaspoon chicken stock powder
• ½ cup water
• 1 tablespoon Robertson's veggie spice
• 1. Marinate chicken & leave aside.
• 2. In a wok heat 2 tablespoon oil, add onion. When softened add rice & stirfry together.
• 3. Remove onion & rice & leave aside.
• 4. In the same wok, heat 1 tablespoon, add ginger, garlic & chillies & saute for few seconds.
• 5. Add chicken & stir fry till done.
• 6. Remove from wok and leave aside.
• 7. In same wok, add water & stock powder & mix together.
• 8. Add corn, carrots, baby marrow & pepper.
• 9. Cook till almost all water has evapourated.
• 10. Add veggie spice and pak choy.
• 11. Allow pak choy to wilt, then add chicken, rice & onion.
• 12. Stir fry altogether.
• 13. Garnish with fresh coriander or sesame seeds.
• 14. Serve hot/cold.