Easy, throw-it-together dinners that don’t take too long. We’re all looking for more of these aren’t we? Who has time mid-week to stand in the kitchen for hours making a gourmet meal? Certainly not us! I saw a TV chef making something similar once so I decided to put my own healthy stance on it and create a new version for Two Kitchens.
Of course it goes without saying (because this is our entire ethos at Two Kitchens) that any meat used in our recipes must be organic, free-range from trusted sources. Everything we use in our recipes is organic, but it is especially important when it comes to meat as with vegetables, you ‘only’ have the worry of pesticides and insecticides, with non-organic meat, you have the grass the animals eat which will have the pesticides on it to begin with, then they are also injected with steroids, growth hormones and antibiotics, all of which we consume and absorb when we eat this meat.
Boring stuff aside, this is delicious!
2 chicken breasts cut into strips
Coconut oil for frying
Pinch salt and pepper (I used Himalayan salt)
1 tbsp organic honey
2 large onions, chopped
1 red pepper
3 cloves garlic
200g mushrooms, sliced
1/4 tsp mild chilli powder
1 tbsp curry power
1 tsp turmeric
1 mug brown rice
1 mug frozen peas
4 tbsp soy sauce
1 egg for each person dining
Firstly, make the rice and boil the peas (separately but at the same time). Once ready, mix the two together and leave to cool.
Fry the chicken in coconut oil. Coat with honey, salt and pepper. Set aside.
Fry the onions, garlic, pepper and mushrooms then add chilli powder, curry powder and turmeric.
Once ready add the rice (must be cooled) and mix, then add the chicken and mix it all through. If the rice isn’t cool first it will go stodgy.
If you like it, fry an egg and when you dish the food onto a plate, put the egg on top.