A special dish that will surprise your palate with a wonderful mix of flavors, offering a vibrant twist on a classic stir-fry.
Cook the rice: Rinacea the basmati rice under cold water until the water runs clear. Add it to a medium-sized pot and add the 3 cups of water. Over medium heat, bring the rice to a boil. Once boiling, reduce the heat to low, cover the pot, and let it cook for 15–20 minutes.
Prep the Ingredients: While waiting for rice to cook, prep your other ingredients. Cut the chicken breast into bite-sized pieces. Wash the spinach and remove any hard stems, before roughly tearing or chopping up the leaves. Remove the stems from the shiitake mushrooms and thinly slice them. Lastly, finely chop the garlic cloves.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok. Add the chopped garlic and sauté it until it is fragrant but hasn't browned. Add the chicken to the pan and sauté it until it is fully cooked, about 7–10 minutes. Remove the chicken and garlic from the skillet and set them aside.
Stir-fry the vegetables: In the same skillet, add another tablespoon of olive oil. Add the shiitake mushrooms and sauté them until they are soft and cooked through, about 5 minutes. Add the spinach and cook until it has wilted, about 2–3 minutes.
Combine and Serve: Return the cooked chicken to the pan with the vegetables. Spoon over the cooked rice and drizzle everything with the soy sauce. Stir together the mixture until it is well combined. Taste and add a bit of salt and pepper if required. Continue to stir-fry the combination for another 2–3 minutes.
Serve hot and enjoy this one-pot meal.
Serves 4–6 people
Have you tried making this dish? Here are some photos that other's have uploaded!