Chicken, leek & brown rice stir-fry
Prep
8 mins
Cook
11 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I need something nutritious on the table fast. The beauty of it is that everything comes together in under twenty minutes, and those microwave rice pouches mean there's barely any extra washing up. I love loading it with kale because it's packed with iron and keeps me feeling full, while the chorizo adds serious flavor without needing much seasoning. The chicken stays tender and juicy when you slice it thin, and the leeks become sweet and mellow as they cook. It's genuinely one of those meals that feels indulgent but actually leaves you feeling great.
Ella x
Ingredients
- 1 tbspolive oil
- 250 gchicken breast thinly sliced
- 100 gchorizo chopped
- 11 leek halved lengthways and finely sliced
- 11 red pepper deseeded and chopped
- 80 gkale any tough stalks removed(leaves roughly chopped)
- 1 tbsplow salt soy sauce
- 1 tbspred wine vinegar
- 12 x 250g pouches microwave wholegrain rice
Detail level
Instructions
- 1
Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
- 2
Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
- 3
Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
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