Crunchy Veggies and Soy Chicken on Chewy Rice


Do you sometimes come across food stuff you had forgotten in your cupboard? Do you have any cereals you bought, when you were on a mission to try something else than pasta?

I had this wild rice at the back of my cupboard, it’s crunchy, nutty and requires longer cooking as well as some chewing. I am always in favour of giving kids opportunity to chew. A diet of soft foods is problematic for teeth health and quite likely not providing great variety nutrition wise.

Preparation: 10min. Cooking: 20min


  • Rice of choice or other cereal cooked and kept warm.
  • Chicken fillets or legs: 600g, cut in stripes
  • Carrots: 250g, julienned
  • Snow peas: 100g, cut in two
  • Mushrooms of choice: 100g, cut in chunks
  • Spring onions: 1 or 2 sliced
  • Garlic: 2 cloves crushed
  • Coriander: sprigs finely chopped
  • Soy sauce of quality (e.g tamari, low in salt a plus), 2 tbsp
  • Sesame seed oil: 1tbsp

Let’s do it:

  1. In a wok or large pan, add oil, sear the chicken strips on all sides.
  2. Add carrots, garlic and mushrooms, mix well for 2-3 min.
  3. On high heat pour soy sauce, then reduce the heat, cook for 5-10mins to slightly soften carrots.
  4. Check seasoning.
  5. Add snow-peas and cook a further 2-5min until bright green.
  6. Serve on cereals of choice, sprinkle with coriander.

Bon app├ętit.