Nectarine Chicken Rice Bowl

Nectarines are a type of fruit closely related to peaches, believed to have originated in China over 2,000 years ago. The name "nectarine" comes from the Greek word "nekton," which means "drink of the gods". Nectarines eventually made their way to Europe via the ancient Silk Road and were favoured by the Romans and Greeks. The fruit became popular in Britain during the 16th century. Over the centuries, nectarines have been cultivated and hybridised to create different varieties that exhibit a range of flavours and textures. Today, nectarines are enjoyed worldwide for their sweet and juicy flesh, making them a popular summer fruit choice.

Combining nectarines with Asian dishes introduces a delightful blend of sweet and savoury flavours. The juicy and slightly tangy nature of nectarines adds a refreshing element to the bold and rich profiles of Asian cuisine.

Nectarines are a versatile fruit that can subtly balance the heat in Sichuan-style stir-fries such as this one. When added to stir-fries, nectarines introduce a refreshing sweetness that complements and tempers the fiery spices typically found in such dishes. Apart from the flavour enhancement, their juicy flesh brings a pleasing contrast in texture, adding a satisfying element to each bite.

Nectarines are not only delicious, but also packed with nutrients. They are a great source of vitamins A and C, as well as dietary fiber. These nutrients can help support overall health, including boosting immunity and aiding digestion. Furthermore, nectarines are low in calories, making them a healthy choice for those looking to maintain or lose weight.

Remove the bone in the chicken thigh, slice the chicken thinly and in a small dish combine with a tablespoon of soy sauce and baking soda, then leave to marinate for 10 minutes.

Cook rice in salted water until al-dente.

Cut the bell pepper julienne, slice the mushrooms and the nectarines.

Heat up a tablespoon of chili oil in a wok and over high heat fry the chicken thighs for a minute until it's cooked through, then take it out and set it aside.

Add another tablespoon of oil into the wok, leave it to heat up for a few seconds and add in the mushrooms and peppers. Fry those for about minute, and then add in the nectarines.

Cook for about 2 minutes, add in the chicken, toss around the pan to combine, and add in a tablespoon of soy and oyster sauce. Simmer for half a minute, then take it off heat, stir in fresh basil and serve over cooked rice.

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Nectarine Chicken Rice Bowl

Yield: 2

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Ingredients

• Chicken thigh - 200 g
• Nectarines - 2
• Red bell pepper - 0.5
• Cremini mushrooms - 100 g
• Shiitake mushrooms - 75 g
• Baking soda - pinch
• Soy sauce - 1 tablespoon + 1 tablespoon
• Oyster sauce - 1 tablespoon
• Chili oil - 1 tablespoon + 1 tablespoon
• Basil - handful
• Basmati rice - 125 g

Instructions

1. Remove the bone in the chicken thigh, slice the chicken thinly and in a small dish combine with a tablespoon of soy sauce and baking soda, then leave to marinate for 10 minutes.
2. Cook rice in salted water until al-dente.
3. Cut the bell pepper julienne, slice the mushrooms and the nectarines.
4. Heat up a tablespoon of chili oil in a wok and over high heat fry the chicken thighs for a minute until it's cooked through, then take it out and set it aside.
5. Add another tablespoon of oil into the wok, leave it to heat up for a few seconds and add in the mushrooms and peppers. Fry those for about minute, and then add in the nectarines.
6. Cook for about 2 minutes, add in the chicken, toss around the pan to combine, and add in a tablespoon of soy and oyster sauce. Simmer for half a minute, then take it off heat, stir in fresh basil and serve over cooked rice.

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