Not chicken and rice! – From my kitchen

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Serves 4 – 6

Cooking time 30 minutes

1 cup uncooked rice

2 cups water

1 tsp chicken stock powder

1 box Fry’s chicken style strips

30 ml oil for frying

250g fresh button mushrooms, cleaned and sliced

1 pepper of your choice (I like red, the green and yellow work just as well)

40 ml oil for sauce

1 tsp minced (fresh) garlic or ½ tsp dried crushed garlic

½ cup corn start (Maizena) mixed with 1 cup water or ½ cup water and ½ cup milk

1-2 tsp ground black pepper or to taste

1/8 tsp salt or to taste

250 ml fresh cream or Orly whip or Alpro single

Nutmeg to garnish (optional)

To cook the rice:

Place rice, water and stock powder into a pot and bring to boil (covered), then reduce the heat and cook on low for 15-20 minutes.

To cook the sauce:

Heat your oil and fry the chicken style strips for 6 minutes,  put aside.

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Fry the mushrooms in the same oil for about 2 minutes before adding  your pepper. Fry for a further 5 minutes. Add it to the strips and set aside.

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In a large pot add your 40mls of oil, garlic, maizena mixture and stir until the sauce begins to thicken.

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Add your cream (or substitute),  strips, mushrooms, black pepper and salt.  Simmer for a further 2 minutes.

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Dish up your rice and serve the ‘chicken’ mixture on top of the rice, sprinkle with a little nutmeg.

Ready to eat.

+/- 300 Calories per serving

 

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