Assuming you have some leftover cooked rice, this is a one pot dinner – everything is cooked in the pot and the rice is put in towards the end for reheating. This serves four.
3 large single chicken breasts, cut into strips (small enough for your fork though)
1 tbs olive oil
1 tsp finely chopped fresh chilli
1 cm finely chopped fresh ginger
2 cloves finely chopped garlic
3 spring onions, white part, cut into small pieces on the diagonal (reserve the green parts for later)
1 large carrot, sliced into small pieces on the diagonal
1 tbs finely chopped celery tops (the leaves are more aromatic than the stalks)
1/2 red capsicum, finely sliced
1 green capsicum, finely chopped
4 small tomatoes, quartered
Green parts of the spring onions, cut into 1 cm pieces
2 cups leftover cooked rice
2 cups vegetable or chicken stock
1 tbsp gluten free cornflour
1 tbsp gluten free soy sauce
Salt and pepper, to taste
2 tbsp sour cream
Heat the oil in a large heavy based pan (I use a french oven, but you can use a large frypan if you prefer), fry the aromatics until carrot is just starting to soften. Fry the chicken until browned. Add the stock, a little at a time, reserving 1/4 cup to mix with the cornflour. Fry the vegetables until just starting to soften, add the rice and stir to break up.
Stir through the soy sauce and stock/cornflour mix, make sure it is mixed and well blended, cook for two minutes to cook out the floury taste, then season to taste.
Garnish with the sour cream and some parsley or coriander.