• 5 cm (2 inch) piece fresh root ginger, grated
  • 2 garlic cloves, chopped
  • 2 star anise
  • 5 tablespoons ready-made teriyaki marinade
  • 3 boneless, skinless chicken breasts, diced
  • sunflower oil spray
  • ½ red pepper, cored, deseeded and diced
  • ½ green pepper, cored, deseeded and diced
  • ½ yellow pepper, cored, deseeded and diced
  • 2 spring onions, sliced
  • 300 g (10 oz) easy-cook long-grain rice
  • 600 ml (1 pint) chicken stock

Mix together the ginger, garlic, star anise and teriyaki marinade. Add the chicken, turn to coat and set aside for 10 minutes.

Meanwhile, heat a frying pan, spray it lightly with oil and cook the peppers over medium heat for 3 minutes. Add the onion, rice and chicken and pour over the stock. Season to taste and simmer for 15 minutes, then serve hot.

Like This? Try These
More on Food