300g basmati rice
4 skinless chicken breasts, thinly sliced
good pinch chili flakes
handful coriander, roughly chopped
1 tbsp sunflower oil
2 red peppers, deseeded and thinly sliced
1 small pineapple, cored and cubed
1 tbsp gluten free soy sauce
2 scallions, thinly sliced green end only
Put the rice into a saucepan, cover with water, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
Meanwhile, toss the chicken in the coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften.
Add the chicken, then fry until golden, about 5 mins. Add the rice, pineapple, gluten free soy and scallions, then warm through.
Recipe adapted from: Good Food