Gunpowder chicken fried rice

Name: Gunpowder chicken fried rice
Prep time: 1 h 10 min
Cook time: 12 min
Total time: 1 h 22 min
Ingredients: 1/2 x 225g bottle Sichuan spice & chilli stir-fry sauce; 700g chicken breast fillets; 18.20 gm peanut oil; 1 brown onion, cut into thin wedges; 400g packet fresh stir-fry vegetables; 250g packet Uncle Ben's® Microwave Brown Rice; 6.00 gm sesame seeds, toasted; 2 green onions, thinly sliced diagonally

5.0

(3)

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Prep Time: 70 minutes

Cook Time: 12 minutes

Total: 82 minutes

Servings: 4

Author : Kim Coverdale

high fibre low fat family friendly

Ingredients

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1/2 x 225 grams bottle Sichuan spice & chilli stir-fry sauce700 grams chicken breast fillets18.20 gm peanut oil1 brown onion, cut into thin wedges400 grams packet fresh stir-fry vegetables250 grams packet Uncle Ben's® Microwave Brown Rice6.00 gm sesame seeds, toasted2 green onions, thinly sliced diagonally

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Thickly slice chicken. Serve on rice, sprinkled with green onion.