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
Prep time
Cook time
Total time
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
- 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
- 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.
- 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
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