Chili Chicken With Brown Rice And Vegetables - cooking recipe

Ingredients

3/4 lb brown rice
3 tbsp oil
1 tsp curry powder
3/4 lb chicken breast, cut into strips
1/2 None pineapple, peeled, cored and cut into cubes
1 None red bell pepper, deseeded, halved and cut into cubes
1 clove garlic
2 tbsp fresh ginger, peeled and finely grated
1/2 lb spring onions, washed and cut into diagonal slices
1 cup pineapple juice
4 tsp chili paste (sambal oelek)
1/2 None lime, cut into wedges

Preparation

Cook the rice in boiling salted water according to the package instructions. Mix 1 tbsp of oil with the curry powder, then season with salt. Coat the chicken strips with the curry powder mixture.
Heat 2 tbsp oil in a large frying pan and fry the marinated chicken over high heat for 3 mins, turning often. Take the meat out of the pan and fry the pineapple, peppers, garlic and ginger in the hot fat. Return the chicken to the pan, add the spring onions and stir. Deglaze with the pineapple juice and stir.
Stir in the rice and chili paste. Season to taste and serve, garnished with lime wedges.