560 g medium shrimp, peeled and deveined
3 free-range chicken breasts, chopped into cubes
1 packet of long stem broccoli
2 red onions, sliced
2 red chillies, chopped
4 cloves of garlic, crushed
5cm thumb of ginger, grated
1 cup of brown rice
1.5 cups chicken stock
For the sauce:
2 tbsp Teriyaki sauce
1 tbsp light soy sauce
1 tsp xylitol/sugar
1 tsp cornstarch
180 ml chicken stock
Preparation 45 minutes
Cooking time 15 minutes
Boil the kettle and rinse the rice.
Place a pot on high heat, add the rinsed rice and 1.5 cups of chicken stock and a splash of olive oil. Put the lid on, when the water starts boiling, turn the heat right down and cook for 17 minutes. Once the rice has cooked for 17 minutes, turn the heat off and steam for 15 minutes, leave the lid on!
(Once the rice has finished cooking lift the lid and check if it is fully cooked, brown rice can be a bit tricky to cook, if it isn’t cooked properly add a bit more chicken stock, put the lid on and simmer).
Cut the chicken breasts into cubes and marinade in olive oil, a drop of sesame oil and 2 tbsp of light soya sauce. Place a wok on high heat and add a tbsp of olive oil. Once the oil has warmed up, add the crushed garlic, ginger, red onions and chilli, fry for 1 minute, then add the chicken. Cook the chicken until it is opaque (roughly 5 minutes) then add the broccoli.
Mix the sauce ingredients together and then add it to the wok ,when the sauce starts boiling add the rice. Stir fry until the ingredients are properly mixed together.
Place a non-stick pan on high-heat. Add another tablespoon of olive oil, when the oil starts shimmering fry the prawns for 2-3 minutes. Then add 1 tbsp of teriyaki sauce and fry for another 1 minute.
Squeeze lime juice over the rice. To dish up, spoon the rice into a bowl and place the 3-4 prawns on top, serve immediately.