4 chicken breasts, skinned
225 g / 8 oz brown rice
450 g / 1 lb canned beansprouts soy sauce
1- Sprinkle a preheated non-stick frying pan with black pepper, then add the chicken and saute until it begins to turn brown.
2- Generously sprinkle the chicken pieces with more black pepper before turning over on to the other side to cook. Cover the pan with a lid, turn the heat down slightly and leave the chicken gently simmering for a further 20 minutes, checking every 5 minutes or so and turning the chicken over to cook on the other side.
3- Whilst waiting for the chicken, cook the rice in boiling water and drain. Pop the rice and drained can of beansprouts into a colander and pour a kettle of boiling water over to reheat them. Drain and tip onto a serving dish, placing the chicken pieces on the top and adding an extra tang with a dash of soy sauce.
photo credit goes to = simplysuppa.com