1. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Salt
   • 310 ml Water
   • 1 pinch Black Pepper
   • 1/2 bunch Fresh Thyme
   • 2 , smashed Garlic Cloves
2. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 120 g Long Grain Brown Rice
3. Sear Chicken

   Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

   • 4 , sliced Boneless Skinless Chicken Breasts
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
4. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & mushrooms; cook for 5 minutes.

   • 450 g , halved Button Mushrooms
   • 1/4 package , sliced thinly Dried Seaweed
   • 2 Tbsp , chopped Chives
   • 2 Tbsp Olive Oil
5. Cook Mushrooms

   Add ingredients to pan with mushrooms. Cover & cook for 3 to 4 minutes.

   • 1 Tbsp Soy Sauce
   • 1 Tbsp Sesame Seed Oil
   • 120 ml Vegetable Stock
6. Season Mushrooms

   Add ingredients to pan with mushrooms. Season with salt to taste. Stir to combine.

   • 1 Tbsp Toasted Unsalted White Sesame Seeds
   • 1/2 , juiced Lemon
   • 1/4 package , sliced thinly Dried Seaweed
   • 2 Tbsp , chopped Chives
   • to taste Salt
7. Combine Chicken and Mushrooms

   Give it a stir. Serve over Brown Rice. Enjoy!

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By Innit Culinary Team