Meal prep for the week. Chicken rice!

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

soy sauce

🥗Healthier: tamari

💰Cheaper: braggs liquid aminos

Tamari is gluten-free, while Bragg's is a less salty alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while being versatile.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar heat with a unique flavor.

Marinate boneless skinless chicken thighs in salt, pepper, soy sauce, and Worcestershire sauce.

Prepare 250g of jasmine rice and set aside.

Chop spring onions and carrots that are going bad and set aside.

Heat a pot over medium-high heat and add about 1 tablespoon of oil.

Add chopped carrots and spring onions to the pot and fry until fragrant.

Dissolve a stock cube in 500mL of water in a Pyrex jug and microwave for about 1.5 to 2 minutes.

Season the frying vegetables with a touch of salt, being cautious as the stock cube is salty.

Add pandan powder to the frying vegetables and mix well.

Add the jasmine rice to the pot with the frying vegetables and mix thoroughly.

Pour the warm stock into the pot with the rice and vegetables, ensuring everything is combined well.

Bring the mixture to a rolling boil, then reduce the heat and cover the pot with a lid.

Place a little water on top of the lid to prevent overflow during cooking.

In a separate frying pan, heat bacon fat until hot but not too hot to avoid burning the chicken.

Cook the marinated chicken thighs in batches in the frying pan until cooked through and caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary