2 tbsp vegetable oil
1 stalk celery, thinly sliced
thumb-sized piece ginger, grated
1 red chili, deseeded and finely sliced
1 tsbp chopped chives
3 skinless chicken breasts, cut into bite-sized pieces
250g basmati rice
600ml vegetable stock
cilantro leaves to serve
Heat the oil in a medium saucepan, then add the celery, ginger and chili, along with some seasoning.
Cook for 5 mins, then add the chicken and rice.
Cook for 2 mins more, then add the stock and bring to the boil.
Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked.
Sprinkle some cilantro leaves on top and serve .
Recipe adapted from: Good Food