Sticky Chicken Thai Fried Rice

    30 minutes

    Crispy chicken wok-tossed in a sticky Thai-flavoured sauce and then stir-fried with rice and Asian greens, makes a quick and easy weeknight meal that the family will love.

    1 person made this

    Serves: 4 

    • 1/3 cup cornflour
    • 1 teaspoon salt
    • 2 teaspoon Chinese five spice powder
    • 500g chicken thigh fillets, cut into thin strips
    • vegetable oil, for deep-frying
    • 1 tablespoon sesame oil
    • 2 cloves garlic, crushed
    • 1 teaspoon finely grated fresh ginger
    • 1 bunch Chinese broccoli (gai lan), chopped
    • 150g snow peas, halved
    • 1 carrot, shredded
    • 1/4 cup sweet chilli sauce
    • 2 tablespoons oyster sauce
    • 2 tablespoons grated palm sugar
    • 2 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 4 cups steamed jasmine rice
    • 1/2 cup chopped fresh coriander

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine cornflour, salt and five spice in a snap-lock bag. Add chicken and toss to coat.
    2. Fill a wok one-third full with vegetable oil and heat over high heat. Deep-fry chicken, in two batches, for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
    3. Discard vegetable oil and wipe wok clean. Heat sesame oil in wok over high heat. Stir-fry garlic and ginger for 30 seconds. Add Chinese broccoli, snow peas and carrot and stir-fry for 2 minutes. Transfer vegetable mixture to a bowl.
    4. Add sauces, palm sugar, lime juice and fish sauce to wok and bring to the boil. Add chicken and stir-fry for 2 minutes. Add stir-fried vegetables, steamed rice and coriander to wok. Stir-fry for 2-3 minutes or until heated through. Serve.

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