Chilli and Ginger Chicken with Red Pepper and Courgette Quinoa
- 2 chicken breasts
- 1 chilli medium heat
- 1 piece ginger grated
- 2 cloves garlic finely chopped
- 1/2 onion finely chopped
- 1 courgette
- 1 red pepper
- 120 g quinoa
- 500 ml vegetable Stock
- 10 large mushrooms
- 1 tbsp crème fraiche optional
- 1 tbsp ghee/butter
- 1 glug olive oil
Rinse the quinoa and add to about 400ml of vegetable stock in a saucepan - leave to cook for around 20 minutes or until all the stock has been absorbed. If all the stock has gone but the quinoa is still a little on the crunchy side, keep adding small amounts of the remaining stock until it has softened.
Meanwhile, gently heat the ghee or butter in a frying pan and lightly fry the onion and 1 clove of garlic for a couple of minutes. Then add the red pepper and courgette and leave to cook over a low heat.
Chop the chicken into around 2cm size pieces. Chop the chilli and add this to a pan with the olive oil, 1 clove of garlic and the grated ginger. Cook for about 2 minutes and then add the chicken - keep the heat low and allow the chicken to cook through. This will take around 10 minutes.
Stir the courgette and peppers into the quinoa once both are cooked. Chop the mushrooms roughly and pan fry in the same pan the courgette and peppers came out of - once almost cooked add the crème fraiche if desired and stir through until hot.
Serve immediately. Any leftovers can be kept in the fridge and reheated within the next couple of days.