Capcay with Rice and Chicken

Ingredients

Quantities are for one portion.

• 50 gcauliflower, cut into florets
• 150 gchicken breast, sliced
• salt and pepper to taste
• 1onion, diced
• 70 gwhite rice
• 1 tbspvegetable oil
• 15 mlsoy sauce
• 50 gcabbage, shredded
• 2garlic cloves, minced
• 1carrot, sliced thinly

Method

1. Cook the dry white rice in salted water until fluffy. Set aside.
2. Heat the vegetable oil in a wide wok over high heat.
3. Sear the sliced chicken until opaque.
4. Toss the diced onion and minced garlic into the wok.
5. Drop the carrots, cauliflower, and shredded cabbage into the wok. Stir-fry.
6. Pour the soy sauce and a splash of hot water into the wok. Cook until a light gravy forms.
7. Spoon the vibrant coated vegetables beside the warm rice.