Sticky Chilli Chicken Fried Rice by @veryhungrygreek

≈ 20 min

2 servings

🍗

280 g

Chicken breast

🫚

2.5 cm

Ginger

🧄

5 ml

Garlic

🥢

40 ml

Dark soy sauce

🌽

31 g + 1 tsp

Cornflour

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

2 count

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🌶️

30 ml

Sweet chilli sauce

🥢

1 tbsp

Light soy sauce

🍚

5 ml

White rice vinegar

🍅

15 ml

Tomato ketchup

🍯

5 ml

Honey

🌶️

0.3 g

Chilli flakes

💧

45 ml

Water

🌱

3 g

Sesame seeds

🧅

30 g

Spring onions

  1. Slice
    • chicken breast
    • fresh ginger
    • garlic

    Slice 280 g chicken breast and mince the 1-inch piece of fresh ginger and 1 tsp garlic.

  2. Coat
    • chicken breast
    • fresh ginger
    • garlic

    Coat the chicken with 1 tsp dark soy sauce, the minced ginger, and the minced garlic.

  3. Toss
    • chicken breast
    • cornflour

    Add 25 g cornflour and toss until the chicken is evenly coated.

  4. Combine
    • sweet chilli sauce
    • Cornflour
    • White rice vinegar

    Combine sweet chilli sauce, light soy sauce, 1 tsp dark soy sauce, rice vinegar, ketchup, honey, chilli flakes, cold water, and 1 tsp cornflour.

  5. Spray
    • chicken breast
    • cooking oil spray

    Spray a hot pan with cooking oil spray and fry the coated chicken over medium-high heat until crisp and cooked through, about 4 minutes.

  6. Pour
    • chicken breast
    • sweet chilli sauce

    Increase the heat to high and pour the prepared sauce over the cooked chicken.

  7. Toss
    • chicken breast

    Toss the chicken until the sauce thickens and becomes sticky, about 1 minute.

  8. Dice
    • white onion
    • spring onions

    Finely dice 60 g white onion and slice the spring onions for the garnish.

  9. Heat
    • white onion
    • sesame oil

    Heat 1 tsp sesame oil in a pan and fry the diced white onion until softened, about 2 minutes.

  10. Add
    • frozen peas

    Add 80 g frozen peas and cook until hot, about 2 minutes.

  11. Crack
    • medium eggs
    • white onion
    • frozen peas

    Crack 2 medium eggs into the pan and scramble them through the onion and peas.

  12. Add
    • basmati rice
    • dark soy sauce

    Add 100 g cooked cold basmati rice and pour over the remaining 2 tsp dark soy sauce.

  13. Stir-fry
    • basmati rice
    • medium eggs
    • white onion

    Stir-fry the rice until evenly heated and coated, about 2 minutes.

  14. Divide
    • basmati rice
    • chicken breast
    • Eggs

    Divide the egg fried rice between 2 bowls and top with the sticky chilli chicken.

  15. Sprinkle
    • sesame seeds
    • spring onions

    Sprinkle with 1 tsp sesame seeds and the sliced spring onions before serving.

Sticky Chilli Chicken Fried Rice by @veryhungrygreek

≈ 20 min

2 servings

🍗

280 g

Chicken breast

🫚

2.5 cm

Ginger

🧄

5 ml

Garlic

🥢

40 ml

Dark soy sauce

🌽

31 g + 1 tsp

Cornflour

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

2 count

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🌶️

30 ml

Sweet chilli sauce

🥢

1 tbsp

Light soy sauce

🍚

5 ml

White rice vinegar

🍅

15 ml

Tomato ketchup

🍯

5 ml

Honey

🌶️

0.3 g

Chilli flakes

💧

45 ml

Water

🌱

3 g

Sesame seeds

🧅

30 g

Spring onions

Preparation Steps

  1. Step 1/15

    Slice 280 g chicken breast and mince the 1-inch piece of fresh ginger and 1 tsp garlic.

    🍗chicken breast
    🫚fresh ginger
    🧄garlic
    🔪kitchen knife
    🪵chopping board

  2. Step 2/15

    Coat the chicken with 1 tsp dark soy sauce, the minced ginger, and the minced garlic.

    🍗chicken breast
    🫚fresh ginger
    🧄garlic
    🥢dark soy sauce
    🥣mixing bowl

  3. Step 3/15

    Add 25 g cornflour and toss until the chicken is evenly coated.

    🍗chicken breast
    🌽cornflour
    🥣mixing bowl

  4. Step 4/15

    Combine sweet chilli sauce, light soy sauce, 1 tsp dark soy sauce, rice vinegar, ketchup, honey, chilli flakes, cold water, and 1 tsp cornflour.

    🌶️sweet chilli sauce
    🥢light soy sauce
    🥢dark soy sauce
    🍚white rice vinegar
    🍅tomato ketchup
    🍯honey
    🌶️chilli flakes
    💧cold water
    🌽cornflour
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/15

    Spray a hot pan with cooking oil spray and fry the coated chicken over medium-high heat until crisp and cooked through, about 4 minutes.

    🍗chicken breast
    🫗cooking oil spray
    🥢tongs
    🥄spatula

  6. Step 6/15

    Increase the heat to high and pour the prepared sauce over the cooked chicken.

    🍗chicken breast
    🌶️sweet chilli sauce
    🥢light soy sauce
    🥢dark soy sauce
    🍚white rice vinegar
    🍅tomato ketchup
    🍯honey
    🌶️chilli flakes
    💧cold water
    🌽cornflour
    🥄spatula

  7. Step 7/15

    Toss the chicken until the sauce thickens and becomes sticky, about 1 minute.

    🍗chicken breast
    🥄spatula

  8. Step 8/15

    Finely dice 60 g white onion and slice the spring onions for the garnish.

    🧅white onion
    🧅spring onions
    🔪kitchen knife
    🪵chopping board

  9. Step 9/15

    Heat 1 tsp sesame oil in a pan and fry the diced white onion until softened, about 2 minutes.

    🧅white onion
    🫗sesame oil
    🥄spatula

  10. Step 10/15

    Add 80 g frozen peas and cook until hot, about 2 minutes.

    🫛frozen peas
    🥄spatula

  11. Step 11/15

    Crack 2 medium eggs into the pan and scramble them through the onion and peas.

    🥚medium eggs
    🧅white onion
    🫛frozen peas
    🥄spatula

  12. Step 12/15

    Add 100 g cooked cold basmati rice and pour over the remaining 2 tsp dark soy sauce.

    🍚basmati rice
    🥢dark soy sauce
    🥄spatula

  13. Step 13/15

    Stir-fry the rice until evenly heated and coated, about 2 minutes.

    🍚basmati rice
    🥚medium eggs
    🧅white onion
    🫛frozen peas
    🥄spatula

  14. Step 14/15

    Divide the egg fried rice between 2 bowls and top with the sticky chilli chicken.

    🍚basmati rice
    🍗chicken breast
    🥄spatula
    🥢tongs

  15. Step 15/15

    Sprinkle with 1 tsp sesame seeds and the sliced spring onions before serving.

    🌱sesame seeds
    🧅spring onions

Composition

Ingredients

Types

Meat, Herbs and Spices, Condiments, Baking and Thickening Agents, Grains, Vegetables, Oils, Sweeteners, Seeds

Ingredients

Chicken breast, Ginger, Garlic, Dark soy sauce, Cornflour, Basmati rice, White onion, Eggs, Frozen peas, Sesame oil, Sweet chilli sauce, Light soy sauce, White rice vinegar, Tomato ketchup, Honey, Chilli flakes, Water, Sesame seeds, Spring onions

Notes

Chicken breast (sliced), Ginger (minced, 1 inch), Garlic (minced), Dark soy sauce (for coating chicken, for the rice), Cornflour (for coating chicken, for the sauce), Basmati rice (dry, then cooked and cold), White onion (finely diced), Eggs (medium), Sweet chilli sauce (for the sauce), White rice vinegar (for the sauce), Tomato ketchup (for the sauce), Honey (for the sauce), Chilli flakes (for the sauce), Water (cold, for the sauce), Sesame seeds (to sprinkle at the end, no amount given), Spring onions (to sprinkle at the end, no amount given)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

577 kcal

Macro nutrients

Protein: 48g, Fat: 10g, Carbohydrates: 79g, Fiber: 5g, Sugars: 17g

Nutritional Information

Minerals

Sodium: 1650mg, Potassium: 650mg, Iron: 3.5mg, Calcium: 85mg

Vitamins

Vitamin C: 18mg, Vitamin A: 120µg, Vitamin B12: 1.1µg, Folate: 110µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen knife, chopping board, spatula, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Chinese, Asian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Sticky, Tender, Fluffy

Flavors

Sweet, Spicy, Savory, Umami, Tangy, Gingery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Do not leave rice at room temperature longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat chicken and rice until piping hot), freezer : 2 months (Freeze in airtight meal-sized containers,Thaw in the fridge before reheating,Freeze as soon as fully cooled)