Chicken, Leek and Brown Rice Stir-fry

• olive oil↗1 tbsp tbsp
• chicken fillet↗250g g

  thinly sliced

• chorizo↗100g g

  sliced

• leek↗1

  halved lengthwise and thinly sliced

• red pepper↗1

  seedless, sliced

• kale↗80g g

  tough stems removed, leaves coarsely sliced

• low-sodium soy sauce↗1 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• brown rice↗2 x 250g pouches microwave

  2 x 250g microwave pouches

Step-by-step instructions

1. 1

   Heat the oil in a wok over high heat and sauté the chicken for 3 minutes. Add the chorizo and cook for another 2 minutes until the chicken turns light‑golden and the chorizo releases its fat. Using a slotted spoon, transfer the chicken and chorizo to a bowl, leaving as much oil as possible in the pan. Set aside.

2. 2

   Add the leek and red pepper to the pan and cook for 2 minutes, stirring frequently, until they soften slightly. Add the kale and stir‑fry for another minute until the leaves just begin to wilt at the edges.

3. 3

   Pour in the soy sauce and vinegar, sprinkle the rice, breaking up large clumps with a wooden spoon. Return the chicken and chorizo to the pan and toss everything together. Cook for 3 minutes until the rice is heated through, then serve.