Asian chicken and mushroom pilaf
Please log in to save or rate.
Time to make:
50 mins, prep 15 mins, cook 30-35 mins
$6.33 per serve
(at time of publication)
Full ingredients list:
- 2 green onions, finely chopped
- 2 teaspoons grated fresh ginger
- 2 tablespoons reduced-salt soy sauce
- 2 cloves garlic, crushed
- 750g skinless chicken thighs, cut into 2cm pieces
- cooking oil spray
- 500g mixed mushrooms, thickly sliced
- 1 cup long grain rice
- 3 cups reduced-salt chicken stock
- 2 tablespoons sweet chilli sauce
- 1 tablespoon fish sauce
- 1 cup frozen peas
- 1 bunch coriander leaves, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine onion, ginger, soy sauce, garlic and chicken in a bowl. Toss to coat.
Step 2 Spray a large frying pan with oil and place over medium heat. Add half the chicken and cook for 1–2 minutes, turning, until browned. Transfer to a plate and repeat with remaining chicken.
Step 3 Spray a little more oil into the pan. Add mushrooms and cook for 2–3 minutes, until brown. Transfer to plate with chicken.
Step 4 Add rice, stock and sauces to pan. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add chicken and mushrooms and cook, covered, for 8–10 minutes, until the rice is tender and most of the liquid has been absorbed. Add peas, cover and remove pan from heat. Stand for 5 minutes before serving. Garnish with chopped coriander to serve.
Recipe supplied by Healthy Food Guide reader, Kerry Turpin (Monbulk, VIC)
Kerry says: "This recipe is much easier than making risotto, and really tasty!"
About this recipe
First published: July 2010