Servings
4
Ready In:
10mins
Good For:
Main, snack, supper
Ingredients
- 700g long grain rice-cooked and cold
- 500g cooked chopped chicken – boneless
- 90ml vegetable oil
- 1 lrg carrot- cut into small dice
- 2 onions- sliced
- 1 zucchini- split down the middle and thinly sliced
- 100g green beans- trimmed and cooked for 3mins in boiling water
- 2 spring onions- sliced
- 100ml sweet and sour sauce
- 15ml sesame oil
- 40ml soy sauce
Step by Step Instructions
Step 1
A couple of pointers, before we begin, will help you to master this easy-to-follow stir-fried chicken dish. It’s of paramount importance that you use rice that’s long grain, fully cooked and fridge COLD.
The other is using either a large pan or WOK for cooking this dish. I use a plug-in Wok that’s really useful and very functional.
Step 2
To start either place a large pan over a high heat or turn on your wok and up the heat to high.
Add half the vegetable oil and add carrots. Cook for 1 min and then add onions. Cook for 2 mins.
Step 3
After 3mins of cooking the vegetables should be lightly browned. Add chicken to the pan/wok and stir-fry for 2-3mins.
Add zucchini to the cooking vessel, don’t stir, lower heat to medium-high and cover wok/pan with a lid. The zucchini will lightly fry but mainly steam through using this method.
Leave covered with a lid for 2 mins, remove the lid and stir through. Add green beans and again cover with lid for 1min.
After 1 min, stir through the beans and increase the heat a little.
Step 4
Wait until your pan/wok starts making a sizzling sound before adding sweet and sour sauce, sesame oil, and half the soy sauce.
Stir through and immediately remove from the pan/wok onto a plate. This is the first dish that can be eaten by itself or with noodles, steamed rice, or in a salad with bean sprouts and steamed vegetables.
Step 5
Give the pan or wok a very good clean and dry with a paper towel. Most people make the mistake of adding rice to their cooked vegetables and meat and find that it sticks.
Woks use a much higher heat than you can replicate at home and thus the rice will stick and burn and not stir-fry.
Cooking the ingredients separately means you can develop a nice base and then have the freedom of a clean pan for frying the rice.
Step 6
Heat the pan/wok over very high heat and then add the other half of the vegetable oil. Heat for 1 minute and then add garlic and ginger, cook for 10 seconds.
Add all the cold cooked rice and leave for 1min (don’t stir).
After 1min begin moving the rice about the pan and flipping if possible. Stir-fry the rice for 3 mins and then add spring onion. Continue frying the rice for 1 more minute.
Step 7
Once the rice is hot and fried, add the chicken and vegetable mixture and lightly stir through.
Heat the rice and chicken mixture for up to 2 mins. Add the other half of soy sauce and give a taste test.
If the dish needs more seasoning you can either use soy sauce or salt.
I always finish my stir-fried dishes with chilli but that’s up to you.
Step 8
This recipe is very adaptable. The meat, vegetables, sauces and aromatics can all be swapped with other ingredients.
Got a question? Just message me on social media. Followed this recipe and cooked for my family/friends. Why not share by sending it to #familykitchenwithmark
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