Shredded Sweet Chilli Chicken Fakeaway by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🧄

5 ml

Garlic granules

🌶️

5 ml

Paprika

🥢

9.9 ml

Soy sauce

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

100 g

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🥢

25 ml

Dark soy sauce

🌶️

45 ml

Sweet chilli sauce

🍚

5 ml

White rice vinegar

🧅

10 g

Spring onions

🌱

5 g

Sesame seeds

  1. Butterfly
    • Chicken breast

    Butterfly the chicken breast, then cut all the way through to create thinner pieces.

  2. Season
    • Chicken breast
    • Garlic granules
    • Paprika

    Season the chicken with garlic granules and paprika.

  3. Coat
    • Chicken breast
    • Soy sauce

    Add soy sauce to the seasoned chicken and coat evenly.

  4. Fry
    • Chicken breast
    • Sesame oil

    Fry the chicken in an oil-sprayed frying pan until cooked through.

  5. Shred
    • Chicken breast

    Remove the chicken from the pan, then shred it using two forks.

  6. Combine
    • Sweet chilli sauce
    • White rice vinegar

    Combine sweet chilli sauce, dark soy sauce, soy sauce, and white rice vinegar in a small bowl.

  7. Pour
    • Sweet chilli sauce

    Pour the sauce into the frying pan and heat until bubbling.

  8. Return
    • Chicken breast

    Return the shredded chicken to the pan and coat it in the bubbling sauce.

  9. Heat
    • Sesame oil
    • White onion

    Heat sesame oil in the frying pan, then fry the diced white onion until softened.

  10. Add
    • Frozen peas

    Add the frozen peas and cook until hot.

  11. Add
    • Egg
    • White onion
    • Frozen peas

    Add the eggs to the pan, then scramble them with the vegetables.

  12. Add
    • Basmati rice
    • Dark soy sauce

    Add the cold cooked basmati rice and dark soy sauce, then stir-fry until evenly coated and hot.

  13. Serve
    • Chicken breast
    • Basmati rice
    • Spring onion

    Serve the sweet chilli chicken with the egg fried rice, then garnish with spring onion and sesame seeds.

Shredded Sweet Chilli Chicken Fakeaway by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🧄

5 ml

Garlic granules

🌶️

5 ml

Paprika

🥢

9.9 ml

Soy sauce

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

100 g

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🥢

25 ml

Dark soy sauce

🌶️

45 ml

Sweet chilli sauce

🍚

5 ml

White rice vinegar

🧅

10 g

Spring onions

🌱

5 g

Sesame seeds

Preparation Steps

  1. Step 1/13

    Butterfly the chicken breast, then cut all the way through to create thinner pieces.

    🍗Chicken breast
    🔪Knife
    🪵Chopping board

  2. Step 2/13

    Season the chicken with garlic granules and paprika.

    🍗Chicken breast
    🧄Garlic granules
    🌶️Paprika
    🥣Mixing bowl

  3. Step 3/13

    Add soy sauce to the seasoned chicken and coat evenly.

    🍗Chicken breast
    🥢Soy sauce
    🥣Mixing bowl

  4. Step 4/13

    Fry the chicken in an oil-sprayed frying pan until cooked through.

    🍗Chicken breast
    🍳Frying pan
    🥄Spatula

  5. Step 5/13

    Remove the chicken from the pan, then shred it using two forks.

    🍗Chicken breast
    🍴Fork

  6. Step 6/13

    Combine sweet chilli sauce, dark soy sauce, soy sauce, and white rice vinegar in a small bowl.

    🌶️Sweet chilli sauce
    🥢Dark soy sauce
    🥢Soy sauce
    🍚White rice vinegar
    🥣Small bowl

  7. Step 7/13

    Pour the sauce into the frying pan and heat until bubbling.

    🌶️Sweet chilli sauce
    🥢Dark soy sauce
    🥢Soy sauce
    🍚White rice vinegar
    🍳Frying pan
    🥄Spatula

  8. Step 8/13

    Return the shredded chicken to the pan and coat it in the bubbling sauce.

    🍗Chicken breast
    🍳Frying pan
    🥄Spatula

  9. Step 9/13

    Heat sesame oil in the frying pan, then fry the diced white onion until softened.

    🫗Sesame oil
    🧅White onion
    🍳Frying pan
    🥄Spatula

  10. Step 10/13

    Add the frozen peas and cook until hot.

    🫛Frozen peas
    🍳Frying pan
    🥄Spatula

  11. Step 11/13

    Add the eggs to the pan, then scramble them with the vegetables.

    🥚Egg
    🍳Frying pan
    🥄Spatula

  12. Step 12/13

    Add the cold cooked basmati rice and dark soy sauce, then stir-fry until evenly coated and hot.

    🍚Basmati rice
    🥢Dark soy sauce
    🍳Frying pan
    🥄Spatula

  13. Step 13/13

    Serve the sweet chilli chicken with the egg fried rice, then garnish with spring onion and sesame seeds.

    🍗Chicken breast
    🍚Basmati rice
    🧅Spring onion
    🌱Sesame seeds

Composition

Ingredients

Types

Meat, Seasoning, Condiment, Grains, Vegetables, Eggs, Oil, Seeds

Ingredients

Chicken breast, Garlic granules, Paprika, Soy sauce, Basmati rice, White onion, Eggs, Frozen peas, Sesame oil, Dark soy sauce, Sweet chilli sauce, White rice vinegar, Spring onions, Sesame seeds

Notes

Basmati rice (dry weight, cooked and cold), White onion (finely diced), Eggs (medium), Dark soy sauce (for the sauce), Sweet chilli sauce (for the sauce), White rice vinegar (for the sauce), Spring onions (for serving, amount not given), Sesame seeds (for serving, amount not given)

Allergens

Soy, Gluten, Egg, Sesame

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

499 kcal

Macro nutrients

Protein: 44g, Fat: 9g, Carbohydrates: 63g, Fiber: 4g, Sugars: 16g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 610mg, Calcium: 65mg, Sodium: 1250mg

Vitamins

Vitamin A: 110µg, Vitamin C: 15mg, Vitamin B12: 0.8µg, Folate: 105µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Frying pan, Small bowl, Mixing bowl, Fork, Knife, Chopping board, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Chinese, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Sticky, Tender, Fluffy, Crisp-tender

Flavors

Sweet, Spicy, Savory, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked chicken and rice out longer than 2 hours.), fridge : 2 days (Cool quickly, store in an airtight container, and refrigerate.), freezer : 1 month (Freeze in an airtight freezer-safe container after cooling completely.)