Gunpowder chicken fried rice
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| Gunpowder chicken fried rice |
Ingredients for Gunpowder chicken fried rice
- 1/2 x 225g bottle Sichuan spice & chilli stir-fry sauce
- 700g chicken breast fillets
- 1 tablespoon peanut oil
- 1 brown onion, cut into thin wedges
- 400g packet fresh stir-fry vegetables
- 250g packet express 90-second brown rice
- 2 teaspoons sesame seeds, toasted
- 2 green onions, thinly sliced diagonally
Method
- Reserve 2 tablespoons Sichuan sauce. Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour.
- Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
- Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 2 minutes. Add vegetables. Stir-fry for 3 minutes or until just tender. Add rice, sesame seeds and reserved sauce. Stir-fry for 1 minute or until rice is heated through.
- Thickly slice chicken. Serve on rice, sprinkled with green onion.
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