Chicken Stir-fry with rice, peas and corn

A single piece of chicken breast
White rice long grain, 0.5 cup
Peas, canned, 0.3 cup
Yellow sweet corn, canned, 0.3 cup
One tablespoon of olive oil
Three dashes or tsp of white pepper
Two dashes of salt
Four dashes or 0.8 tbsp of yellow curry powder

First, slice the chicken breast into smaller bits or cubes. Marinate the chicken with one tablespoon of olive oil, a couple of dashes of white pepper, salt and yellow curry powder. (For variation, you can change the herbs you use - soy sauce and ground coriander instead of the curry powder works great too.) Leave it for about 20 minutes. Fast-cooking rice should be ready in about 8 minutes, so right after you set up the white rice to cook, heat up your wok or stir-fry pan and stir-fry the chicken until it has a light brown colour. Add in the peas and corn and stir-fry them along for a couple of minutes - make sure to NOT add the liquid from the can. Pour off the rice and finally add the rice to the stir-fry pan. Mix the rice with the chicken, peas and corn quickly and then serve right away. Leaving it in the pan for too long will make the rice sticky and the veggies soggy!

This serving should be just enough for 1 person.

To make bigger servings, simply add extra chicken, rice, peas and corn! This dish is also easy to make in large batches and save for later. As a healthier alternative you can try brown rice, although I find it doesn't taste that great in this dish.

Number of Servings: 1

Recipe submitted by SparkPeople user DAMANIQUE.