Healthy Rice Bowl with Stir Fried Chicken

Name: Healthy Rice Bowl with Stir Fried Chicken
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Leftover rice (I used Jesmine rice); 1 big size Carrot; 1 bunch fresh green Beans; 1 medium size Potato; 1 handful green peas(I used frozen); 1 handful sweet Corn; 1 big size Cucumber; 5-6 Cherry Tomatoes; 5-6 Mint leaves; 1/2 teaspoon Chat masala; 1/2 teaspoon crushed black peppers; to taste Salt; 2 tablespoon Olive oil; 1 tablespoon Soya sauce; 1/2 teaspoon Honey; 1 teaspoon Vinegar; 1 teaspoon Lemon juice; 2 crushed Garlic cloves; 1/2 teaspoon Chilli flakes; to taste Salt; 200 gm boneless chicken pieces; 1/4 teaspoon ginger-garlic paste; 1 teaspoon Soya sauce; 1/2 teaspoon lemon juice; 1/2 teaspoon red Chilli powder; 1 teaspoon Olive oil; to taste Salt

Sabrina Yasmin @barak_kitchen

Riyadh

#Hot
It's scorching hot outside in my place,and during these hot sunny days, I always love to cook very simple,easy and healthy dish for breakfast or lunch. Today I made this impressive and satisfying rice salad bowl which is surprisingly easy to make.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 min

2 servings

1 cupLeftover rice (I used Jesmine rice)
1big size Carrot
1 bunchfresh green Beans
1medium size Potato
1 handfulgreen peas(I used frozen)
1 handfulsweet Corn
1big size Cucumber
5-6Cherry Tomatoes
5-6Mint leaves
1/2 teaspoonChat masala
1/2 teaspooncrushed black peppers
to tasteSalt
For Salad dressing
2 tablespoonOlive oil
1 tablespoonSoya sauce
1/2 teaspoonHoney
1 teaspoonVinegar
1 teaspoonLemon juice
2crushed Garlic cloves
1/2 teaspoonChilli flakes
to tasteSalt
For stir fried Chicken
200 gmboneless chicken pieces
1/4 teaspoonginger-garlic paste
1 teaspoonSoya sauce
1/2 teaspoonlemon juice
1/2 teaspoonred Chilli powder
1 teaspoonOlive oil
to tasteSalt

Saved

Steps

20 min

1

Cut carrot, potato and beans in small bite size pieces. To that add frozen peas and corn.
2

In a steamer steam the chopped veggies along with green peas, frozen corn and salt. The texture of the veggies should be little cruncy. Keep aside to cool down.
3

For the dressing, add in all the ingredients mentioned above for dressing in a bowl and mix well.
4

Cover and keep aside for 10 minutes to enhance flavour.
5

For the stir fried chicken, cut boneless chicken in long strips.Marinade with ginger garlic paste, soya sauce,lemon juice, chilli powder and salt for 15-20 minutes.
6

After resting time stir fry the chicken pieces with 1 teaspoon of olive oil for about 5 minutes in high heat.
7

Remove from heat. You can use prawn also in place of chicken. For vegetarian option simply leave this step.
8

At the time of serving, cut cucumber,cherry tomatoes and mint leaves in small pieces.
9

In a big mixing bowl, add in steam veggies, chat masala and black peppers.Mix well.
10

Next add in 1 cup of cooked rice(room temperature), pieces of cucumber, tomatoes and mint leaves.Pour prepared salad dressing to the bowl and mix everything well.
11

Top with some stir fried chicken pieces and serve immediately.
12

Note: I used Jesmine rice as Jesmine rice gives more flavour to the salad,but you can add other variety of rice also.