This chicken and rice stir fry recipe is a great midweek option to cook for busy households looking to eat something nutritious without much effort. This simple yet vibrant dish combines chicken and chorizo with veggies and some rice for a super-filling meal option.
You can even use pre-cooked wholegrain rice to keep prep time to a minimum. Sharing the recipe, Good Food said: “Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make.” This recipe serves four and has an estimated prep time of just eight minutes.
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
How to make chicken and rice stir-fry
Ingredients
- One tablespoon of olive oil
- 250g chicken breast, thinly sliced
- 100g chorizo, chopped
- One leek, halved lengthways and finely sliced
- One red pepper, deseeded and chopped
- 80g kale, any tough stalks removed, leaves roughly chopped
- One tablespoon of low-salt soy sauce
- One tablespoon of red wine vinegar
- Two 250g pouches of microwave wholegrain rice
Don't miss: Nigella Lawson's perfect roast potatoes are fluffy inside and crunchy outside
Don't miss: Bolognese will taste better when you add an unusual ingredient – recipe
Don't miss: Salmon will taste better with easy teriyaki sauce recipe made in 20 minutes
Method
Warm the oil in a large frying pan over high heat, then add the chicken pieces and cook for about three minutes, stirring occasionally, until they begin to colour. Add the chopped chorizo and continue cooking for a further two minutes, or until the chicken takes on a golden hue and the chorizo starts to render its oils.
Using a slotted spoon, transfer both to a bowl, taking care to leave the flavoured oil behind in the pan. Set the mixture aside.
Next, add the sliced leek and diced red pepper to the hot pan. Stir frequently and cook for around two minutes, just until the vegetables begin to soften slightly.
Introduce the kale and sauté for another minute, allowing the edges of the leaves to begin wilting.
Pour in the soy sauce and vinegar, then add the rice, breaking apart any clumps with a wooden spoon as you stir. Return the chicken and chorizo to the pan and toss everything together until well combined.
Let the mixture cook for a further three minutes or until the rice is piping hot, then serve immediately.
Related articles
- Nigella Lawson's hummus is ideal for picnics and includes 1 flavourful addition
- Mary Berry's Victoria sponge recipe uses 1 key ingredient for a 'lighter rise'
- 'Easiest ever' banana bread recipe uses 7 ingredients – prepped in 30 minutes
- Lemon thumbprint cookies recipe are easy to make with just 7 ingredients
- Pancakes will come out 'light and fluffy' with quick and easy recipe