Chicken and RiceCategoriesRecipes
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Chicken and Rice

Serves 4People

Prep and Cook Time 35Min.

INGREDENTS

1000 ml water

2 Knorr chicken stock pot

300 g long grained rice

1 tbsp vegetable oil

1 small onion, chopped

1 medium red pepper, chopped

1 medium green pepper, chopped

1 small red chilli pepper, sliced finely Robertsons paprika (to season)

150 ml extra water

225 g frozen peas and carrots

400g fresh roast chicken, skinless

INSTRUCTIONS

Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil.

Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging.

Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes

.Now add the Robertsons Paprika and stir-fry for 2 minutes.

Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently.

Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot.

Add the shredded chicken and stir the chicken in with the rice.

Reduce heat and simmer for until extra water is absorbed by rice.

It’s ok for the rice to get quite soft in this dish.

Serve once the extra water is absorbed and the chicken and vegetable are hot.

beef stir fryCategoriesRecipes
by 0

Beef Stir Fry

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

SERVINGS4 servings

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound flank steak thinly sliced
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables

Sauce

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • ⅓ cup orange juice
  • ⅓ cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.