Tag: chilli and peppercorn bas

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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.

Lesley S Smith

Greek Chicken Stir Fry with Chilli and Peppercorn Rice

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Mains
Ingredients Method Notes

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.

Method
 

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