CHICKEN RICE BOWL

1 Toss the chicken with the spices, 1 Tbsp extra virgin olive oil and a generous amount of pepper, then set aside. Mix the soy, honey and lemon juice, then set aside.2 Fry the onion in 1 Tbsp extra virgin olive oil for 3 minutes, until softened, then add the ginger and garlic and cook for 2 more minutes. Mix in the chicken and cook for 5 minutes, until the chicken is firm.3 Pour in the remaining oil, then add the celery, capsicum and rice. Cook briefly then mix in egg, kale, shallots and parsley.

500g chicken thigh fillet, finely sliced1 tsp celery seeds1 tsp smoked paprika½ tsp ground cumin¼ cup extra virgin olive oilSea salt flakes Freshly-ground black pepper2 Tbsp dark soy sauce1 Tbsp honeyJuice of 1 lemon

1 brown onion, finely sliced4cm piece ginger, cut into fine batons5 cloves garlic, minced1 stick celery, sliced½ red capsicum, diced½ yellow capsicum, diced3 cups cooked brown riceFried egg, shredded kale, sliced shallots & chopped parsley, to serve

CHICKEN RICE BOWLServes: 4

Recipe and images created byFast Ed Media PL