Healthy chicken and rice stirfry

• 1 large onion
• 250 grams quartered button mushrooms
• 2 large green bell peppers, julienned
• 150 grams mangetout
• 150 grams baby corn broken into bite Size chunks
• 2 medium carrots, julienned
• 4 large skinned chicken breasts sliced into strips
• 1 1/2 cup cooked rice
• 1 1/2 tsp crushed garlic
• 1 tbsp sweet chilli sauce
• 1 1/2 tsp hot Peri peri sauce
• 1 salt to season
• 1 freshly cracked black pepper
• 1 1/2 tsp crushed dried thyme
• 1 tbsp masala/chilli powder

1. Slice onions thinly and add to wok with a little bit of oil.
2. Cook until translucent but still a bit firm
3. Take onions out of wok, keep aside.
4. Add the rest of the vegetables except the mushrooms to wok.
5. Cook until tender but still crisp.
6. Then remove from wok.
7. Add chicken to wok and season with salt pepper thyme masala and crushed garlic.
8. You can add a little bit of oil or water to the wok if it's too dry.
9. Then add sauces.
10. Cook until done.
11. Add all the veggies and stir into chicken.
12. You will also add the uncooked mushrooms in now.
13. Stir till well combined.
14. Lastly, add the cooked rice and stir into the chicken and veggie mixture.
15. I've coloured the rice yellow by boiling it with a bit of turmeric
16. Cook for a few more minutes till done.
17. The veggies must still be tender but crisp.
18. You can add whatever seasonings you like, and whatever vegetables you like.
19. You could also substitute the rice for noodles.
20. Enjoy!

onion, button mushrooms, green bell peppers, mangetout, corn, carrots, chicken breasts, rice, garlic, sweet chilli sauce, hot peri peri sauce, salt, black pepper, thyme, chilli powder

Taken from cookpad.com/us/recipes/361220-healthy-chicken-and-rice-stirfry (may not work)