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.

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Greek Chicken Stir Fry with Chilli and Peppercorn Rice

Course Mains

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Lesley S Smith

Ingredients

Rice

• 500 g Basmati Rice Steamed or Boiled
• 1 Red Chilli Finely Chopped
• 1 teaspoon Black Peppers
• 2 heaped tablespoons Coconut Oil

Stir Fry

• 800 g 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.
  
  
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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.
  
  
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Notes

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