Last updated on Jul 24th, 2019 at 06:39 pm
Tender Chicken recipe served with veggies and fried rice topped with an Asian sauce…
1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
2 tbsp soy sauce
2 tbsp sweet & sour sauce
4 carrots – peel & dice (1/3 cm)
8 spring onions – slice thinly at an angle
2 sweetcorn cobs – cut off kernels
2 eggs (from your pantry) – beat lightly
600g chicken fillets
20g ginger – peel & chop finely
2 cloves garlic – peel, grate finely & chop
10g fresh coriander – pick off leaves, discard stalks
1 chilli (optional) – deseed & chop
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: For speed, cook the brown rice before prepping the rest of the ingredients as indicated above.
Brown rice (parboiled): Boil the kettle. Pour the boiling water (see quantity above) into a saucepan, add the rice and a pinch of salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on low heat. Drain if there is any excess water. Set aside to cool down slightly.
Sauce: Mix together the soy sauce and sweet & sour sauce. Set aside.
Veggies & fried rice: Place a large pan on high heat with a drizzle of olive oil. When the oil is hot, add the carrots, spring onions and corn and saute for 3 minutes until charred. Turn the heat down to medium, add the rice and cook for 1 minute, then pour in the beaten egg and stir for 1-2 minutes. Season with salt and pepper to taste. Remove from the pan and keep warm.
Chicken: Season the chicken fillets with salt and pepper. Using the same pan, on medium-high heat, add a drizzle of olive oil. When the pan is hot, add the chicken fillets. Cook for 3 minutes, then add the ginger, garlic and HALF the sauce. Cook for another 2 minutes until the chicken is golden and cooked through.
Serve the chicken with the veggies and fried rice. Drizzle over the REST of the sauce and sprinkle over the coriander. Parents, if you like the heat, add chilli.
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