Name: Chicken, leek & brown rice stir-fry
Prep time: 8 min
Cook time: 11 min
Total time: 19 min
Yield: 4
Ingredients: 1 tbsp olive oil; 250g chicken breast thinly sliced; 100g chorizo chopped; 1 leek halved lengthways and finely sliced; 1 red pepper deseeded and chopped; 80g kale any tough stalks removed, leaves roughly chopped; 1 tbsp low salt soy sauce; 1 tbsp red wine vinegar; 2 x 250g pouches microwave wholegrain rice

Ingredients

4 serv.

1 tbsp olive oil
250g chicken breast thinly sliced
100g chorizo chopped
1 leek halved lengthways and finely sliced
1 red pepper deseeded and chopped
80g kale any tough stalks removed, leaves roughly chopped
1 tbsp low salt soy sauce
1 tbsp red wine vinegar
2 x 250g pouches microwave wholegrain rice

Instructions

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1 Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
2 Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
3 Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.