Thai Chicken Rice
Meat Dish
Servings: 4
Calories: 180kcal
Ingredients
- 2 Tbsp Olive OIl
- 1 lb chicken cut into small pieces
- 1 red or green pepper seeded and chopped
- 4 cloves garlic chopped
- 1/2 onion chopped
- 1/2 cup uncooked rice or quinoa
- 1 1/2 cup low sodium chicken broth
- 2 tbsp low sodium soy sauce I use gluten free soy sauce
- cayenne pepper to taste
- 3 tbsp basil - for topping
- salt and pepper to taste
Instructions
- In a large non-stick pan heat oil on medium heat, sprinkle cayenne pepper over chicken to season.
- Add Chicken, peppers, garlic, onion with a pinch of salt and pepper.Stir-fry for 2-3 minutes, until chicken is lightly browned.
- Mix in rice, broth, soy sauce and cayenne pepper.Bring to a boil. Reduce heat to low, over and simmer for 20 minutes until moisture is absorbed and rice is tender.
- Remove from heat and let stand covered for 10 minutes.
Notes
I prefer quinoa over rice, because it is better for you. Use cayenne pepper sparingly if you do not like spice.