Singapore Chicken Rice

GF, DF and RSF - serves 4

Ingredients:

• 2 medium chicken breast diced OR Firm tofu diced

• 1 small onion diced

• 2 spring onion chopped

• 1 large carrot cut into matchsticks

• 1 red capsicum sliced

• 1 small head broccoli, florets cut

• 1 bunch kale, stems removed

• 1 cup brown rice

• 2 cups vegetable stock

Sauce:

• 2 tbsp tamari

• 1 tbsp water

• 1 tsp coconut sugar

• 2 tsp curry powder

• Juice of 1 lime

Method:

1. In a saucepan add the rice and vegetable stock, bring to a simmer and cook for around 15-20 minutes or until rice is done.

2. Meanwhile, add the onion, 1 tbsp olive oil and spring onion to a heated frypan and saute for 3 minutes.

3. Now add the carrot, capsicum and broccoli with 1 tbsp of the sauce and fry off for 6 minutes. Set aside.

4. Add 1 tbsp of the sauce to the frypan and add the chicken. Cook until the chicken has browned and is cook through.

5. Now add the vegetables back into the pan with the chicken along with the cooked rice, kale and the rest of the sauce.

6. Stir and cook for a further 3 minutes before serving.