Chicken, Pak Choi & Brown Rice Suhoor Bowl

Per serving

Calories

453

Protein

42 g

Carbs

42 g

Fat

13 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron15%
• Vitamin D1%
• B1213%
• Zinc23%
• Magnesium32%
• Omega-39%
• Vitamin C22%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 300 g Brown rice (cooked)
• 200 g Pak choi
• 200 ml Stock (chicken)
• 12 g Garlic
• 10 g Ginger
• 30 g Spring onion
• 5 ml Sesame oil
• 10 ml Vegetable oil
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Method

1. 1

   Slice the 300g of chicken breast thinly across the grain and halve the 200g of pak choi lengthways. Mince the 12g of garlic with the 10g of ginger and slice the 30g of spring onion.

2. 2

   Heat 10ml of vegetable oil in a wide pan over high heat and sear the sliced chicken in a single layer for 3 minutes without moving it, until the underside is golden.

3. 3

   Turn the chicken, add the minced garlic and ginger and cook over medium heat for 2 minutes, until the chicken is no longer pink in the middle.

4. 4

   Pour in 200ml of stock, lay the halved pak choi cut side down and simmer for 3 minutes, until the stems are tender and the leaves have collapsed into the broth.

5. 5

   Take the pan off the heat, season with a half teaspoon each of salt and black pepper and stir 5ml of sesame oil through.

6. 6

   Divide the 300g of cooked brown rice between two bowls, spoon the chicken, pak choi and broth over and scatter with the sliced spring onion.