STIR FRY CHICKEN RICE | STIR FRY CHICKEN RICE WITH VEGETABLES | FRIED RICE

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Slice the boneless chicken fillets into 2” strips.

Grate 2-3 garlic cloves to give a teaspoon of garlic to be used in the marinade.

Fine chop the peeled garlic cloves and the ginger for use later.

Take out the broccoli florets and cut the carrots & red pepper into small strips.

Chop the white and green portion of spring onions/scallions.

Marinate the chicken strips with salt, pepper powder, soy sauce, and grated garlic. Mix and set aside for around 20-30 mins.

Heat 1.5 tbsp oil in a wok.

Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.

Add 1 tbsp oil to the same wok and heat it.

Add the chopped garlic and ginger & stir fry on medium high heat for 15 secs.

Add the chopped spring onion whites and stir fry on medium high heat for another 15 secs.

Add the carrot strips and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.

Add the red pepper strips, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.

Add the fried chicken and give a mix on medium high heat for 1-2 mins.

Add the cooked rice and mix it well with the chicken and vegetables.

Add all the sauces and a pinch of salt & pepper for seasoning and mix it well on medium high heat.

Stir-fry and toss on high heat for 2 mins till the rice is well coated with the sauces.

Garnish with spring onion greens and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens