Recipe Type: Main Dish
Cuisine: Guyanese
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This quick and delicious one pot meal is sure to be a crowd pleaser
Ingredients
- 2 large cooked and shredded chicken breasts
- 1 ½ cups frozen mixed vegetables or 1 cup of frozen peas and carrots and ½ cup of frozen corn (completely defrosted)
- 2 cups of jasmine rice
- 2 tablespoons of avocado or similar oil
- ½ large red bell pepper, diced
- 5 cloves of garlic, grated
- ½ onion, diced
- ¼ cup of coconut aminos (may use lite soy sauce)
- 1 teaspoon of salt
- 1 ½ teaspoon of Chinese 5 spice
- ½ teaspoon of ground ginger
- Pinch of cayenne pepper
- Pinch of paprika
- 1 cup of cabbage, thinly
- 2 green onions, thinly sliced
Instructions
- Cook rice according to packaging, then fluff and allow to cool
While the rice is cooking prepare the other ingredients
- In a bowl, combine shredded chicken, grated garlic, 1 teaspoon Chinese 5 Spice, coconut aminos, ground ginger, paprika and cayenne pepper and mix together well
- Then add oil to a large skillet, wok or sauté pan on medium heat and bring up to temperature
- When the oil is hot add the onions and sauté until the onions are soft and brown, then add the bell peppers and continue to sauté for about a minute
- Then add the defrosted mixed vegetables, ½ teaspoon of salt, ½ teaspoon of Chinese 5 spice and sauté until the carrots are fully cooked
- Next, remove the vegetables from the pot and set aside
- Then add the seasoned shredded chicken breasts to the pan and sauté until the chicken is brown and the coconut aminos or soy sauce has cooked off
- Then add the cooked mixed vegetables back to the pan followed by cooked rice
- Mix together well and continue to sauté on high heat until the rice is completely combined with the other ingredients (this should take about 5 minutes)
- Finally garnish with the shredded carrots and sliced green onions, remove from the heat and serve warm
Notes
If you don’t have precooked chicken breasts you can pan fry fresh chicken breast ahead or time or while you are cooking the rice. Just season the chicken breast with salt and pepper. Add a little bit of oil to a sauté pan, then the chicken and pan fry on medium heat. It will take about 5 minutes on each side. Alternatively you can bake the breasts in the oven at 400 degrees for 20 minutes.
Source: (Metemgee)
