Chicken, Chorizo, Leek & Brown Rice Stir-Fry
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Method
Based on 4 servings, adjust as needed.
Step 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.
Step 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.
Step 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.
- Ingredients
- Based on 4 servings
-
1 Red Pepper, deseeded and chopped 1x Sainsbury's Red Pepper -
2 tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1 Leek, washed, halved lengthways and finely sliced 1x Sainsbury's Leeks Loose -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
300g Chicken Breast, thinly sliced 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
110g Chorizo, diced 1x Sainsbury's Spanish Chorizo Ring 225g -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
2 Cooked Brown Rice 2x Ben's Original Classic Wholegrain Microwave Rice 220g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
100g Kale, shredded 1x Sainsbury's Kale 200g