3 Cooked Karen’s Spicy Chicken Fillets plus
Extra virgin olive oil
8-10 skinless chicken fillets
One tub Karen’s Spicy Marinade
2 bunches of chopped spring onions
Pack of chestnut mushrooms quartered
Handful of frozen peas
Mug of white/brown rice
Preheat oven to 200 & place fillets in casserole dish. Add marinade & mix well using food glove or fork. Cook for 30 minutes, checking thickest part of meat at end of cooking time. Leave to one side.
Heat a large pan of boiling water. Add rice, stirring well, & turn heat to lowest setting, stirring occasionally to separate the grains. When cooked, drain in colander. Fill pan with cold water & tip rice back in. Stir well then drain.
Heat oil on medium in wok or large frying pan. Add spring onions and cook for 5 minutes. Add mushrooms & cook for a further ten minutes, then add peas, turning heat right down.
Take fillets out of the casserole dish & place in separate container, then tip all remaining juices into pan with spring onions & mushrooms & mix. Add well drained rice to pan & heat through. If you would like a spicier taste, add more marinade (maybe water if needed) & cook for a little longer.
Serve with spicy chicken fillets & salad with dressing or cut fillets into bite size pieces & add to rice. If there is any left over store in fridge & use for jackets, pasta, sandwiches, as a pizza topping or whatever you fancy or freeze.