Gluten-Free Chicken And Rice Stir-Fry Recipe

About this recipe

A flavorful and hearty gluten-free dinner featuring tender chicken, crisp vegetables, and golden rice cooked to perfection. Ideal for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 1kg 1kg Green Pepper
• 400 g Manning Impex Frozen Tempeh 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml

Instructions

1. 1. Heat 1 tablespoon of salad oil in a large skillet over medium heat.
2. 2. Add 1/3 cup of rice, 1/4 cup of diced onion, and 1 stalk of chopped celery to the skillet. Cook and stir until the rice turns golden brown, about 5 minutes.
3. 3. Stir in 500 g of diced tempeh, 2 teaspoons of tamari soya sauce, and 3/4 cup of vegetable broth. Bring the mixture to a boil while stirring occasionally.
4. 4. Reduce the heat to low, cover the skillet tightly, and let it simmer for 10 to 12 minutes until the tempeh is heated through and the rice is tender.
5. 5. Add 1/2 cup of diced green pepper to the skillet during the last 5 minutes of cooking. Stir well to combine and cook until the peppers are slightly softened.
6. 6. Serve the dish hot, garnished with fresh herbs if desired.