12 lettuce leaves (iceberg)
1 kilo of chicken breast - shredded
1 spanish onion, finely sliced
500 grams of mushrooms, finely sliced
1 red capsicum, finely sliced
1 green capsicum, finely sliced
1 yellow capsicum, finely sliced
2 cloves of garlic
1 cup pine nuts
1 tbs of peanut or coconut oil
optional handful of dark green section of shallot
Rinse and cook enough brown rice for the family.
Start with getting the rice under way as it takes a while to cook!
Shred and chop all the ingredients.
Use a large pan and poach the chicken in batches. 2 cm of water & the zest of lemon or lime and a clove of garlic. Add the chicken, cook and set aside in a serving bowl.
Meantime, 1 tbs of peanut oil or coconut oil into a large hot wok or pan. Add the spanish onion, 1 fine chopped garlic clove and soften, then the capsicum, soften, then the mushroom, then the pine nuts. Stir through and cook for a further 5 minutes. Move to serving bowl and add shallot garnish - if you like.
Put rice in a serving bowl and a separate bowl for veg and lettuce.
Dressings can be miso, sweet chilli or soy sauce.
Your family can serve themselves!