Meat

Ingredients
  • 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
Directions

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.

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