- 2 chicken breast fillets, skinless and boneless
- 1 tbsp cornflour
- 1 red onion
- 1 carrot
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp sesame oil
- 50ml tamari
- 150g white basmati rice
- 100g cavolo nero
- Sea salt
- 600ml boiling water
1. Pop the chicken breasts onto a plate. Pour the cornflour over the chicken and turn to coat
2. Peel and thinly slice the red onion. Trim the end off the carrot and slice it thinly on the angle. Peel and thinly slice the garlic cloves. Peel and finely chop or grate the ginger.
3. Pour 1 tbsp sesame oil into a large pan and warm to a medium-high heat. When the pan is hot, lay in the chicken breasts. Fry the chicken for 5 mins, turning once, till golden on the outside.
4. When the chicken is brown, add the sliced onion and carrot to the pan. Pour in 300ml boiling water. Add the garlic and the ginger, along with the tamari and any remaining sesame oil. Turn the chicken over in the sauce once or twice. Cove the pan with a lid and bring to the boil. Once boiling, reduce the heat to a gentle simmer and cook for 15 mins.
5. Rinse the rice under cold water, then tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat right down and gently simmer for 8 mins till the rice has absorbed all the water and become tender. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to steam and finish cooking.
6. Trim any rough ends off the cavolo nero. Thinly shred the leaves. When the chicken has simmered for 15 mins, add the cavolo nero to the pan and stir into the sauce. Cover and continue to cook for 3-4 mins, till the leaves are wilted.
7. Divide the rice between shallow bowls and top with the veg. Slice the chicken and arrange on top. Pour over any leftover sauce from the pan and serve.