Stir-fried rice with chicken and peas

This is tasty and filling. Great for days when you don't know what to cook.
 
rice and chicken

Recipe from: 1/20/2000 12:00:00 AM
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • For the marinade:
  • 45
    ml
    soy sauce
  • 30
    ml
    crushed garlic
  • 5
    ml
    oil
  • 3
    chicken breasts - skinned and deboned
  • 30
    ml
    oil
  • 30
    ml
    crushed garlic
  • 30
    ml
    grated fresh ginger
  • 1
    onion - sliced
  • 1
    large yellow pepper - deseeded and cubed
  • 250
    ml
    sugar peas - cleaned and halved diagonally
  • 125
    ml
    frozen or canned sweetcorn
  • 1
    Litres
    cold, cooked white rice
  • Seasoning:
  • 1
    chicken stock cube - crumbled and dissolved in boiling water
  • 15
    ml
    boiling water
  • 20
    ml
    white vinegar
  • 7
    ml
    sugar
Servings: Change Serving
 
 

Method

 
Whisk the marinade ingredients together. Thinly slice the chicken breasts and marinade for about 15 minutes.

Heat the oil in a fairly large pan and stir-fry the cooked rice until toasty and lightly browned. Remove from the heat.

Pour the marinade off the chicken. Stiry fry the chicken strips until just browned. Add the garlic and ginger and stir-fry for a few seconds until fragrant.

Add the onion, red pepper and sugar peas and stir-fry until the red pepper starts to soften. Add the sweetcorn and rice and stir-fry until hot. Add the seasoning, stir and heat through. Season with salt and black pepper if required and serve immediately.


 

Read more on: poultry  |  stirfry  |  rice
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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