Chicken Rice
This takeout-style recipe is one you’ll keep forever. It’s quick, tasty & can be made in minutes – making it a top midweek meal for busy days.
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Ingredients
For the Marinade:
175 g long grain rice
50 g frozen peas
1 tbsp olive oil
140 g onion, finely chopped
80 g red pepper, diced
1 tsp garlic puree
150 g chicken breast, diced
50 g tinned sweetcorn
50 g frozen peas
1 tbsp olive oil
140 g onion, finely chopped
80 g red pepper, diced
1 tsp garlic puree
150 g chicken breast, diced
50 g tinned sweetcorn
For the Sauce:
2 tsp Hoisin sauce
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
2 eggs,lightly beaten
a little salt
1 1/2 tsp sunflower oil
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
2 eggs,lightly beaten
a little salt
1 1/2 tsp sunflower oil
Method
- Cook the rice in boiling water according to the packet instructions. Add the peas 4 minutes before the end of the cooking time. Drain well.
- Heat the oil in a frying pan. Add the onion and fry for 3 minutes. Add the pepper and garlic and fry for 5 minutes until soft. Add the chicken and fry until just cooked. Add the rice, peas and sweetcorn. Mix all of the sauce ingredients together. Pour over the rice and fry for one minute.
- Season the eggs with a little salt. Heat the oil in a frying pan. Make a thin omelette by pouring into the pan and then swirl abound the base and cook for 2 to 3 minutes until just set. Turn out onto a board, cut into thin strips.
- Add the strips of egg to the rice and serve.
