Roast Chicken and Kale Stir-Fry

Serves: 4

You will need

250g short-grain brown rice
100g curly kale, tough stalks discarded and leaves sliced into fine ribbons
2 leeks, finely sliced
1 garlic clove, sliced
Approx. 700g cooked roast chicken meat
2 flat-leaf parsley sprigs, chopped, to serve
Bragg Liquid Aminos, or soy sauce, for drizzling
Salt and pepper



Directions

1 Put the rice in a pan of water with pinch of salt. Bring to the boil and simmer for as long as packet instructions require. Place the kale in a sieve or steamer attachment and cook above the rice for the final 5 minutes until wilted.

2 Heat a little oil in a large saucepan, add the leeks, garlic and a pinch of salt. Cook gently for 5–10 minutes, until the leeks soften and begin to brown.

3 Drain the rice and add to the leeks. Add the kale and stir through.

4 Chop the chicken into bite-sized pieces and add to the rice.

5 Sprinkle with chopped parsley, drizzle with Bragg Liquid Aminos or soy sauce.

Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All Enjoy by Lizzie King Published as a hardback and eBook (£20/£10.99) by Trapeze - Photography by Charlotte Kibbles



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