Chicken, Chorizo and Brown Rice Stir-Fry

Name: Chicken, Chorizo and Brown Rice Stir-Fry
Prep time: 8 min
Cook time: 11 min
Total time: 19 min
Yield: 4
Ingredients: 250 g chicken breast, thinly sliced; 100 g chorizo, chopped; 1 leek, halved lengthways and finely sliced; 1 red pepper, deseeded and chopped; 80 g kale, tough stalks removed and leaves roughly chopped; 1 tbsp olive oil; 1 tbsp low-salt soy sauce; 1 tbsp red wine vinegar; 2 microwave wholegrain rice pouches

This chicken, chorizo and brown rice stir-fry is a fast, satisfying dinner packed with smoky flavor and plenty of vegetables. Tender chicken, savory chorizo, sweet pepper, leek and kale come together in one pan for an easy weeknight meal. It's hearty, protein-rich and ready in under 20 minutes.

Servings4 Portions

Prep Time8 Mins

Cook Time11 Mins

Difficulty

Easy

Ingredients

chicken breast, thinly sliced
250 g
chorizo, chopped
100 g
leek, halved lengthways and finely sliced
1
red pepper, deseeded and chopped
1
kale, tough stalks removed and leaves roughly chopped
80 g
olive oil
1 tbsp
low-salt soy sauce
1 tbsp
red wine vinegar
1 tbsp
microwave wholegrain rice pouches
2

Step-by-Step Instructions

Heat the olive oil in a large frying pan or wok over high heat. Add the sliced chicken and stir-fry for 3 minutes, then add the chorizo and cook for 2 minutes more until the chicken is lightly golden and the chorizo starts to release its oils. Transfer the chicken and chorizo to a bowl with a slotted spoon, leaving the flavored oil in the pan.

Add the leek and red pepper to the same pan and stir-fry for 2 minutes until just softened. Add the kale and cook for 1 minute more, stirring constantly, until it begins to wilt.

Pour in the soy sauce and red wine vinegar, then add the wholegrain rice, breaking up any clumps with a spoon. Return the chicken and chorizo to the pan and toss everything together well. Stir-fry for 2 to 3 minutes until the rice is hot and evenly coated, then serve immediately.

Chef's Tips

If you prefer, swap kale for spinach or use cooked brown rice instead of microwave pouches. Avoid overcrowding the pan so the chicken browns properly instead of steaming. Leftovers keep well in an airtight container in the refrigerator for up to 2 days and can be reheated in a pan or microwave.