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.
The Greek Chicken for this dish was provided by Andrew Gordon Butchery and Fine Foods. The recipe has also been published over on his new website, which is kinda cool.
If you live in Aberdeen or the Shire, a visit to his shop really is a must if you like good quality meat, and some ready to cook kebab and stir fry mixes.
Greek Chicken Stir Fry with Chilli and Peppercorn Rice
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| By author | Lesley S Smith |
Ingredients
Rice
- 500g Basmati Rice (Steamed or Boiled)
- 1 Red Chilli (Finely Choped)
- 1 teaspoon Black Peppers
- 2 heaped tablespoons Coconut Oil
Stir Fry
- 800g Greek Chicken Stir Fry
- For cooking chicken. (For cooking chicken.)
Note
The ready marinaded Greek Chicken Stir Fry is from the counters of Andrew Gordon, Butchery and Fine Foods
Method
| Stir Fry | |
| Step 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 | |
| Step 2. | 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. |
| Step 3. |  Decorate the plate, and serve hot. |
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