Serves 4
Directions
- 1Start cooking 225 grams of long grain rice.
- 2Fry off the chicken with a drizzle of honey in a pan until it browns quickly to a gorgeous color.
- 3Remove the chicken and in the same pan, add a splash of olive oil.
- 4Add one good size onion and let it soften.
- 5Add two sticks of finely diced celery, red pepper, and a courgette, and stir-fry until beautifully colorful.
- 6Add grated fresh ginger (do not chop it).
- 7Add crushed garlic, curry powder, and the juice of half a lime.
- 8Add three tablespoons of soy sauce and one of chili sauce and give it a stir.
- 9Wash the cooked rice to remove surplus starch to keep it light and fluffy.
- 10Toss all the vegetables and sauce together with the rice so the rice takes on all the flavors.
- 11Finally, add the cooked chicken, including its juices, to the pan and mix everything together.
Ingredients
- 225 grams long grain rice
- chicken
- drizzle honey
- splash olive oil
- 1 good size onion
- 2 sticks finely diced celery
- red pepper
- courgette
- fresh ginger
- crushed garlic
- curry powder
- 0.5 juice of half lime
- 3 tbsp soy sauce
- 1 chili sauce
Equipment
pan
Tips
- Adding honey to chicken helps it brown quickly and prevents overcooking.
- Wash rice to remove surplus starch, which helps keep it light and fluffy.
- Do not chop fresh ginger, grate it to get a good infusion of flavor.
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