Make a marinade , combining 125 ml of Chinese cooking wine .
The zest and juice of 1 large lemon.
2 tbs of rice bran oil
Season with salt and pepper
Cut 3 chicken breasts into strips
Mix marinade and chicken together .
Place in refrigerator for 30 minutes.
Slice 375gm of courgettes sliced in lengths.
Add I sliced green capsicum
1 tbs of rice bran oil
250 gm of baby sweetcorn ( this is corn on the cob , picked when not fully grown . It is often used in oriental dishes , it should be just heated through to retain its sweetness )
place the vegetables in a fry pan over high heat for 2 minutes .
Remove the vegetables with a slotted spoon and place in a warmed dish in a warm oven.
Remove the chicken from the marinade and cook for 3 minutes or until tender .
Return the vegetables to the pan add the left over marinade and heat through ,
Serve on a bed of brown rice .
The zest and juice of 1 large lemon.
2 tbs of rice bran oil
Season with salt and pepper
Cut 3 chicken breasts into strips
Mix marinade and chicken together .
Place in refrigerator for 30 minutes.
Slice 375gm of courgettes sliced in lengths.
Add I sliced green capsicum
1 tbs of rice bran oil
250 gm of baby sweetcorn ( this is corn on the cob , picked when not fully grown . It is often used in oriental dishes , it should be just heated through to retain its sweetness )
place the vegetables in a fry pan over high heat for 2 minutes .
Remove the vegetables with a slotted spoon and place in a warmed dish in a warm oven.
Remove the chicken from the marinade and cook for 3 minutes or until tender .
Return the vegetables to the pan add the left over marinade and heat through ,
Serve on a bed of brown rice .
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