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Food Mains

Greek Chicken Stir Fry with Chilli and Peppercorn Rice

A simple and quite easy main meal to make, but be warned, it does have a bit of a kick in the rice.

If you are slightly worried by spicy food, simply leave out the chilli and use some herbs or fruit instead.

Greek Chicken Stir Fry with Chilli and Peppercorn Rice
 
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Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Lesley S Smith
Recipe type: Mains
Serves: 4
Ingredients
Rice
  • 500g Basmati Rice (Steamed or Boiled)
  • 1 Red Chilli (Finely Chopped)
  • 1 teaspoon Black Peppers
  • 2 heaped tablespoons Coconut Oil
Stir Fry
  • 800g Greek Chicken Stir Fry
  • For cooking chicken. (For cooking chicken.)
Instructions
Stir Fry

  1. Using a thick bottomed saute pan, or a roomy wok, shallow fry the Greek Chicken Stir Fry for about 10 - 15 minutes in coconut oil, or until the chicken is thoroughly cooked.



Rice

  1. Place freshly steamed or boiled Basmati Rice, Peppercorns and Chopped Chilli in a thick bottomed pan or wok. Lightly fry with 2 tablespoons of coconut oil on a low heat for 5 minutes, turning frequently.

  2. Decorate the plate, and serve hot.



Notes
The ready marinaded Greek Chicken Stir Fry is from the counters of Andrew Gordon, Butchery and Fine Foods
3.5.3251
 

 

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A wee note, and I am so sorry I have to add this to my website.

I sincerely thank the huge amount of readers that show up weekly to read my wee blog, and this note doesn’t apply to the majority of you.

I’m not perfect, and this website is free to browse, read, and use my recipes.  It’s a personal website, not a big business.  Sometimes I make mistakes.  If you find one, I’d like you to let me know so I can fix it, but please don’t call me names.

Also, please don’t use my photographs anywhere else, as I have taken most of them myself.  With some photographs, I’ve paid to be able to use them or been given the right to use them by their owners.

If you wish to use my photographs, please ask.

 

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