Chicken stroganoff with sun-dried tomatoes

1. Cook the rice
Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, see step 4.

2. Cook the chicken + onion
Heat a large pan with oil over high heat (see notes). Peel and chop onion, add to pan with chicken strips and cook for 4-5 minutes. Season with salt and pepper.

3. Add remaining ingredients
Chop sun-dried tomatoes and add along with thyme leaves and mushrooms. Cook for a few minutes then stir in 1 tbsp dijon mustard and tomato paste. Cover and simmer for 5 minutes.

4. Stir in the sour cream
Stir in sour cream and 1 tub water. Simmer for 5 minutes and adjust seasoning with salt and pepper to taste, if needed (see notes).

5. Steam the broccolini
Trim broccolini and place on top of the rice to steam.

6. Finish and plate
Serve chicken stroganoff over rice accompanied by broccolini.

Notes
Use the rice tub to quickly measure up x 1.5 amount of water.
Use the oil from the sun-dried tomato jar for added flavour!
Add 2 cloves garlic if you like

From your box
Basmati rice, 300g
Brown onion, 1
Chicken stir-fry strips, 600g
Sun-dried tomatoes, 1 tub
Sliced mushrooms, 1 punnet (200g)
Tomato paste, 1 sachet
Thyme, 1/2 packet *
Sour cream, 1 tub (200g)
Broccolini, 1 bunch

From your pantry
Oil (for cooking), salt, pepper, dijon mustard