Thai Chicken with Rice

Ingredients

• 1 large chicken breast, no skin, cut into chunks
• ½ large capsicums (red or yellow) sliced thinly
• 1 small onion, sliced finely
• 4 med button mushrooms sliced
• 1 tsp. sesame oil
• 1 tsp. olive oil
• ½ tsp. chilli, chopped fresh or crushed (suit to your heat level)
• 1 tsp. cornflour, mixed with ¼ cup cold water
• 1 cup cooked rice
• *Liquids, mixed together
• 2 tbsp. mirin (rice wine vinegar)
• 2 tbsp. soy sauce, salt reduced
• 2 tbsp. Fish Sauce
• 2 tbsp. peanut butter
• 1 cup chicken stock
• 2 tsp. red curry paste
• 2 tbsp. brown sugar

Method

1. 1Cook rice as per instructions.
2. 2In a med large non-stick frying pan, heat olive oil and stir fry the onion for 5 mins or until gaining colour. Now add the capsicum, and keep stir frying for a further 5 mins and take off heat onto a plate, set aside.
3. 3In the same pan, heat sesame oil (med-high heat) and cook chicken for 4 mins, doesn’t need to be cooked all the way through as it will cook in the liquid shortly.
4. 4Whilst chicken is cooking, in a bowl mix together the rice wine vinegar, soy sauce, fish sauce, peanut butter red curry paste and brown sugar. Set aside.
5. 5Now add mushrooms and chilli to pan with the chicken, cook for 3 mins. Add the cup of chicken stock. Simmer for 2 mins.
6. 6Now add all the ingredients from the bowl to the pan, simmer for a couple more minutes.
7. 7Add the mixed cornflour mixture to the pan, stir and should thicken.
8. 8Serve with cooked rice.