Chilli and Ginger Chicken with Red Pepper and Courgette Quinoa
Servings 2
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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Serve immediately. Any leftovers can be kept in the fridge and reheated within the next couple of days.