Cost-effective, sorted in a hurry and delicious!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Serves 4 EASY 45 mins
Bring 500ml (2 cups) water to a boil in a medium pot. Add 310g jasmine rice and salt, to taste. Reduce the heat and simmer, covered, until the rice is cooked al dente, about 15 – 20 minutes. Remove from heat, drain, and set aside. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add 4 skinless and boneless, cubed chicken breasts and fry until cooked through, about5 – 10 minutes. Transfer the meat to a large heatproof bowl. Using the same pan, add another glug of olive oil and fry 1 peeled and chopped onion until soft and translucent. Add 200g chopped exotic mushrooms and fry until soft. Add 2 tbsp soya sauce, ½ tsp Chinese five spice and 2 tbsp honey. Season to taste with salt and freshly ground black pepper. Fry for another minute then remove from heat. Add 1 handful chopped fresh coriander along with the cooked chicken. Mix until combined. Divide the jasmine rice among 4 serving bowls. Top with the Asian-style chicken mixture. Serve immediately.