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
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Combine cornflour, salt and five spice in a snap-lock bag. Add chicken and toss to coat.
- 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.
- 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.
- 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.
