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Peach and chicken stir-fry with rice

updated

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Ingredients for 4 servings:

  • 160 g rice, long grain
  • 3 stalk(s) leeks
  • 200 g peach(s), fresh or canned
  • 400 g chicken breast fillet(s)
  • 2 tsp vegetable oil
  • 250 ml vegetable stock
  • 2 tbsp sour cream
  • salt and pepper
  • curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low-calorie

Cook rice in salted water according to the package instructions. Slice the leek into rings, drain the peaches well, and cut into wedges. Dice the chicken breast fillet. Heat oil in a pan. Add the chicken breast fillet, season with salt, pepper, and curry powder, and fry until browned. Add the leek rings and fry briefly. Deglaze with stock and cook for about 5 minutes. Stir in the peach slices and garnish with sour cream. Season to taste. Serve with rice and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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