Sticky chicken Thai fried rice
30 min
Crispy chicken in a sticky Thai-flavoured sauce is stir fried with cooked rice and vegetables in this quick and easy weeknight meal that the whole family will love.
Cathie33
2 people made this
Ingredients
Serves: 4
- 2 or 3 tablespoons cornflour
- 1 teaspoon salt
- 2 teaspoons 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 mangetout, halved
- 1 carrot, grated
- 4 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 2 tablespoons grated palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 400g cooked jasmine rice
- 2 tablespoons freshly chopped coriander
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Combine cornflour, salt and five spice in a resealable food bag. Add chicken and toss to coat.
- Fill a wok one-third full with vegetable oil and heat over high heat. Fry chicken, in two batches, for 3-4 minutes or until crispy. Transfer to a plate lined with kitchen paper.
- 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, mangetout and carrot; stir fry for 2 minutes. Transfer vegetable mixture to a bowl.
- Add sauces, palm sugar, lime juice and fish sauce to wok; bring to the boil. Add cooked chicken and stir fry for 2 minutes. Add stir fried vegetables, cooked rice and fresh coriander to wok. Stir-fry for 2-3 minutes or until heated through. Serve.
