Chicken and Bell Pepper Mock Risotto
photo by IOjaw
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 2 tablespoons olive oil
- 1 (300 g) skinless chicken breasts (sliced into thin strips)
- 1 large bell pepper (julienned)
- 1⁄4 large red onion (julienned)
- 1 tablespoon white pepper
- 1 tablespoon minced garlic paste
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon soy sauce
- 2 cups cooked rice
- 1⁄4 cup sliced black olives
- 1 cup chicken gravy
- grated parmesan cheese
- dried parsley
- fresh parsley sprig
directions
- Heat oil in a large skillet on medium heat.
- Thoroughly brown chicken strips in oil.
- Add bell pepper, onion, pepper, garlic, and oregano.
- Stir-fry until bell pepper is slightly tender.
- Add basil, soy sauce, rice, and black olives.
- Continue stir-frying until all the ingredients are thoroughly combined.
- Mix in gravy and bring to a low boil.
- Reduce heat and simmer for approximately 10 minutes.
- Plate and sprinkle with Parmesan and parsley flakes.
- Garnish with parsley sprig.
- ***A small side salad makes a great accompaniment.
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RECIPE SUBMITTED BY
Just A Wife who enjoys both local foods available for take-out and experimenting with various foods to create fusion dishes.