Asian-style chicken breast with basmati rice (gluten-free)

Method

Introductory photographs from the original

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1. 1.1Step 1 of 11

   I clean the chicken breast, removing the small inner bone and any fat, then dice it.

   

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2. 2.2Step 2 of 11

   I put it in a bowl and add half a glass of white wine, a tablespoon of cornflour and a generous splash of soy sauce.

   

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3. 3.3Step 3 of 11

   I leave to marinate for half an hour. Meanwhile I wash the peppers and cut into strips.

   

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4. 4.4Step 4 of 11

   I wash and slice the leek.

   

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5. 5.5Step 5 of 11

   I put oil in a frying pan, grate in a small piece of ginger and fry gently for a few minutes.

   

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6. 6.6Step 6 of 11

   I add the vegetables, cover and cook for 10 minutes, stirring occasionally and adding a splash of water if needed.

   

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7. 7.7Step 7 of 11

   When cooked, I remove them from the pan. In the same pan I put a splash of oil and the chicken, cooking over a high heat until golden, then add the vegetables and mix.

   

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8. 8.8Step 8 of 11

   I add the sauce I prepared by mixing half a glass of white wine, half a glass of water, 1 tablespoon of cornflour and some soy sauce, combining well.

   

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9. 9.9Step 9 of 11

   I pour it over the vegetables and chicken.

   

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10. 10.10Step 10 of 11

    I cook for another 5 minutes until thickened, then it is ready. I taste and add more soy sauce to suit me, also because I have not added salt.

    

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11. 11.11Step 11 of 11

    Meanwhile I rinse the basmati rice very thoroughly, put it in the rice cooker with 400 grams of water, twice the weight of the rice, and cook. Once done, I put it on a plate and separate the grains. When serving, I reheat it in the microwave, put a generous amount on a plate and top with the chicken, peppers and sauce.

    

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