Peach & ginger chicken with pickled salad & rice

20 Min
very easy
4 People
Rating starstarstarstarstar
Chicken strips cooked in a golden peach & ginger chutney, served over rice accompanied by a simple pickled salad.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Julienne or thinly slice cucumber, carrots and radishes (see notes). Toss in a bowl with 2-3 tbsp vinegar, 1/2 tsp sugar, salt and pepper.

3. Heat a large frypan with oil over high heat. Add chicken strips and cook for 2-3 minutes or until sealed.

4. Add chutney to pan. Fill the jar with 2/3 water and add 1 tsp cornflour. Put the lid on and shake to dissolve. Pour into pan, simmer for 2-3 minutes or until thickened and chicken is cooked through. Season with 2 tbsp soy sauce (use to taste).

5. Serve chicken and chutney sauce over rice with a side of pickled salad.

Use the rice tub to quickly measure up x 1.5 amount of water.
Serve the vegetables fresh in sticks or pieces if the kids prefer.
Stir through the rice to serve the dish more like a fried rice!
Basmati rice, 1 packet (300g)
Continental cucumber, 1
Carrots, 2
Radishes, 1/2 bunch *
Chicken stir fry strips, 600g
Peach & ginger chutney, 1 jar

Oil (for cooking), salt, pepper, rice or white wine vinegar, sugar (or honey), cornflour, soy sauce‚Ä®