This is a great dish when you have a bit of everything in the cupboard, but nothing at the same time – just throw them all together for a delicious Korean inspired dish (serves two)

Place 1 cup uncooked brown rice and 2 cups water in a rice cooker and leave to cook while preparing the rest of the dish

Place the following in a bowl to marinade:
~ around 500g chicken thigh, boneless and sliced into small-med pieces
~ splash of soy sauce (enough to coat all the chicken)
~ few drops of sesame oil
~ splash of white wine vinegar
~ about 1/2 tsp oyster sauce (optional)
~ about 1/2 tsp crushed garlic (jarred or fresh)
~ 1/2 a fresh chili, finely diced
~ salt and pepper

Fry the following in a little butter, salt and pepper and set aside:
~ 6 button mushrooms, sliced finely
~ 1 courgette, sliced finely

Prep the following for toppings:
~ 1 carrot, peeled and sliced (or grated)
~ 1 radish, sliced finely with a mandolin (or vege peeler)
~ 1/2 bunch coriander leaf, chopped chunky

Cook the chicken in a fry pan on high heat for about 5-10 minutes
Add a few french green beans towards the end for a few minutes (optional)

To put the dish together:
~ place rice in bowl
~ add chicken and beans on top
~ add mushrooms and courgettes
~ top with carrot, radish and coriander
~ place a fried egg on the top

Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , , , | Leave a comment

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