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Sizzler Chicken

By: Kiran
Region: Chinese
Dish:Non Vegetarian - Chicken
Main Ingredient: Chicken
Servings: 3
Time to Prepare: 45 mins
Diffculty: Intermdiate


2 chicken breasts, bones removed
4 tbsp vegetable oil
250g Basmati rice, rinsed
250g minced lamb
3 Onions, chopped
1 aubergine, cut into chunks
11/2 large potato, cut into small pieces
150g shelled peas
6 Carrots, sliced
squeeze of lemon juice
Salt to taste


Heat the grill Brush the chicken breasts with some of the oil and place in a small oven proof dish. Grill for 23 minutes, turning once.Put the rice in a saucepan with enough water to cover by the depth of your thumb.Add salt, cover and bring to the boil. Reduce the heat to very low, then simmer for 10-15 until the liquid has been absorbed.Fry the lamb in a non-stick frying pan until no longer pink. Stir into the cooked rice.Meanwhile, heat a large cast-iron stovetop griddle pan.Put the onions in the pan and sprinkle with the remaining oil. Sizzle until golden brown.Remove the chicken from the grill and place on the griddle to sizzle, turning.Boil the fresh vegetables until just tender they can be cooked together in a steamer basket set over boiling water.When ready to serve, place the vegetables and the rice on either side of the chicken. Add a squirt of lemon juice for flavour and sizzle.

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