Malaysian chicken and rice

    35 min

    A flavoursome simple recipe which has just the right amount of spicy heat. It keeps well in the fridge for 3 to 4 days. My student son wanted to learn to cook as he was tired of microwave meals, and this recipe was easy for him to replicate.


    Uusimaa, Finland
    28 people made this

    Serves: 4 

    • 2 tablespoons best cooking oil
    • 4 skinless chicken breast fillets, cut into strips
    • 1 1/2 tablespoons honey
    • 3 cloves garlic, crushed
    • 1 small piece root ginger, grated
    • salt and pepper
    • 2 onions, roughly chopped
    • 1 large red pepper, roughly chopped
    • 200g button mushrooms, sliced
    • 2 rounded teaspoons mild curry paste
    • 4 tablespoons sweet chilli sauce
    • 200ml long grain rice
    • 450ml boiling water
    • 200g frozen peas
    • 4 tablespoons soy sauce

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 1 tablespoon of the oil in a large frying pan on a high heat till almost smoking. Add the chicken strips and quickly fry till no longer translucent, then add the honey, ginger, garlic and a bit seasoning. The aroma is gorgeous! Cook till nicely browned all over, even a bit crispy. Tip onto a plate and put aside. Give the pan a quick wipe with kitchen paper.
    2. In the same pan, heat the remaining oil on a medium-high heat then add the chopped pepper and onion; cook for 4-5 minutes stirring now and again. Stir in the mushrooms, curry paste and chilli sauce. Add the cooked chicken, stirring to combine well. Cover and reduce to a low heat.
    3. In a separate pan add the rice and boiling water, over a medium-low heat bring to a brisk simmer, cover with a well-fitting lid, lower the heat to the lowest setting and cook for 5 minutes. Now add the frozen peas to the rice, cover with lid and cook for another 5 minutes.
    4. Add the rice and peas mixture to the pan with the chicken and veg. Stir in the soy sauce. With a spatula turn over the mixture a few times to ensure it's well combined. Check the seasoning. Voila, dinner is ready.


    It's best to have everything chopped up and to hand, ready to be added to the pan as this is quite quick to cook. A nicely chilled lager goes well with this spicy dish.

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    Reviews in English (3)


    Simple to make, delicious to taste, healthy and not expensive  -  10 Jun 2017


    This was so easy to make and an absolute treat!  -  17 May 2017


    Quick, easy to follow and delicious. I only had mixed vegetables in the freezer, but the extra colour given with the addition of sweetcorn and diced carrot was, I think, a plus. I will definitely make it again and introduce it to my student son too.  -  16 May 2017