Serve this yummy fakeaway dish with egg fried rice or another rice of your choice.
Ingredients (serves 2 people, adjust accordingly):
- 250g chicken breast – diced
- 130g white long grain rice
- 10ml toasted sesame oil
- 1 egg
- 1 tsp five spice
- 4tbsp cornflour
- 15g fresh ginger
- 160g peas
- 3 spring onions
- 1 garlic clove
- 1 red chilli
- 15ml soy sauce
- Pepper
- Salt
- Sugar
- Vegetable oil
Method:
- Cook rice as per packet instructions, usually 10-15mins.
- Add cornflour, 1 tsp sugar, pinch of salt, 1 tsp five spice and black pepper to taste, into a bowl and mix it all together.
- Dice your chicken breast and add to the bowl, making sure the chicken is fully coated.
- Heat a large non-stick pan with a drizzle of vegetable oil, over a medium to high heat.
- Once the pan is hot, add the coated chicken and cook until golden brown and crispy, making sure the chicken is cooked through.
- Chop the spring onions & garlic clove, grate the ginger, and slice your red chilli. Add these to the pan and cook for a further 2-3 minutes. Once done, set aside.
- Once the rice is cooked, add peas, toasted sesame oil and soy sauce and cook for 2-3mins.
- Crack your egg into a mug, break the yolk and stir the egg into the rice for 1-2mins.
- Serve the salt & pepper chicken over the egg fried rice.
Macro breakdown per serving…
Calories – 570kcal
Carbs – 81.1g
Fat – 12.7g
Protein – 58g
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!