• left over organic roast chicken - we always have 1/2 a chicken left over so use this for 2 of us. If you have less, you could add chicken breast or add some prawns to bulk it up
  • left over gravy (optional but delicious!)
  • 1 large red onion - diced
  • 1 thumb sized piece of ginger - diced or grated
  • 2 cloves garlic - diced
  • 1/2 head broccoli - cut into florets
  • 1 red pepper - diced
  • 1 handful green beans - halved
  • 1 bok choy - sliced
  • 1 can organic coconut milk
  • 1 tsp Marigold vegetable boullion powder
  • 1 tbsp tamari
  • 1 tsp turmeric
  • sea or himalayan salt & black pepper to taste
  • 120g brown basmati rice or rice noodles
  1. Heat a large saucepan on a high heat and add about a tsp of coconut oil. When hot, add the onion, garlic and ginger and cook till soft and darker in colour (may take 10-15 min). Make sure you don't burn them, add a little water if they’re catching.
  2. Add all the other veg except the bak choy, as well as the chicken, gravy and tamari. Keep stirring until the veg starts to cook slightly (not until cooked though otherwise the veg will end up overdone at the end of the meal).
  3. Add the coconut milk, boullion powder and turmeric. If using rice, add the rice now. You will need to keep an eye on it to see if you need to add any water as the rice soaks up the liquid. It will take about 10-15min on a low heat to cook. Add the bok choy when the rice is almost ready.
  4. If using rice noodles, simmer until the veg is just cooked, then add the noodles and bok choy. Cook for about 5 min until the noodles are soft (rice noodles don't take long to cook at all).
  5. Season to taste.
  6. Enjoy :-)

 

NB. you can use any veg for this! It doesn't have to be what I have written here. You could also cook the rice separate while cooking everything else to make it a faster dish.

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