Make Rice and Chicken Stir-Fry
Rice and Chicken Stir-Fry
Ingredients:
- 1 cup rice
- 1 lb chicken, diced
- Salt, to taste
- 2 eggs
- 1/4 cup flour
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 cup pasta
- 2 tbsp honey
- 1/4 cup pesto
- Handful of parsley and chives, chopped
- 1 cup peas
- 1/2 lb shrimps
- 4 slices of turkey, sliced
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp mayonnaise
- 2 jalapenos, sliced
- 2 tbsp red curry paste
- 1 cup strained tomatoes
- 1 tsp paprika powder
- 1/4 cup oat flakes
- 1 tbsp sugar
- 4 slices of toast
- 1 chorizo, sliced
- 1 chili pepper, chopped
- 1 lemon, juiced
- 1/2 cup white wine
- Handful of cherry tomatoes
- 2 tbsp olive oil
- 1 cup cheese, grated
- 2 cups vegetable broth
Instructions:
1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken, salt, garlic, and onion. Cook until chicken is browned and cooked through.
3. In a small bowl, whisk together eggs and flour to make a batter. Dip sliced turkey in the batter and fry until golden brown. Set aside.
4. Cook pasta according to package instructions and drain.
5. In a separate pan, heat butter over medium heat. Add shrimps, peas, and cherry tomatoes. Cook until shrimps are pink and cooked through.
6. In a saucepan, combine milk, mayonnaise, jalapenos, red curry paste, strained tomatoes, and paprika powder. Cook until heated through.
7. Toast oat flakes in a dry skillet until golden brown.
8. In a large pot, combine cooked rice, chicken mixture, pasta, shrimps, peas, cherry tomatoes, and sauce. Stir well to combine.
9. Serve the stir-fry topped with sliced turkey, parsley, chives, and grated cheese. Enjoy!