Chinese-Inspired Chicken, Broccoli & Pea Rice Bowls

Ingredients

• 150g boneless chicken thighs or breast
• 75g dried rice
• ¼ broccoli head, small florets
• 40g frozen peas
• ¾ carrot, grated or thinly sliced
• ¼ pepper, thinly sliced
• ¼ onion, thinly sliced
• ½ garlic clove
• ½ tsp fresh grated ginger or ¼ tsp ground ginger
• 5ml rapeseed oil
• 60ml water
• 2g cornflour or plain flour, optional
• 20g plain full-fat yoghurt, optional for child creaminess

Method

1. Cook the rice according to the packet. Keep baby rice soft and moist.
2. Steam or microwave the broccoli for 3–4 minutes until just tender. Cook baby portions softer.
3. Heat oil in a large frying pan. Add onion, carrot and pepper. Cook for 5–6 minutes until softening.
4. Add chicken and cook for 5–6 minutes, stirring, until sealed and nearly cooked through.
5. Add garlic, ginger, broccoli, peas and water. Cover and cook for 5–7 minutes until the chicken is fully cooked and the vegetables are soft.
6. If you want a slightly thicker sauce, mix cornflour with a spoonful of cold water and stir in for the final minute.
7. Remove baby and toddler portions before adding soy sauce, chilli or adult seasonings.
8. Serve over rice. Adults can add reduced-salt soy sauce and chilli at the table.