Always make sure your rice is cold before stir frying
Ingredients
1 tbspoon light soy sauce
1 tbspoon dark soy sauce
1 tbspoon sweet chili sauce
3 tbspoon white wine / rice vinegar
2 tspoon sesame oil
1 1/2 tspoon corn flour
200 ml boiling water
1 tbspoon water
4 garlic cloves finely diced
1 chili finely sliced (adjust depending on how hot you like it)
170g chicken thighs, boneless, skinless and thinly sliced
120g cold brown rice
Now add any veggies you like to stir fry, this is what I usually add
1/2 red pepper, sliced
1/2 green pepper, sliced
1 onion, sliced
1 thumb sized piece of ginger, sliced
1 carrot, thinly sliced
Handful green beans, chopped
Method
- Add the light and dark soy sauce, sweet chili sauce, half teaspoon of sesame oil, white wine/rice vinegar to a jug and mix
- Mix the corn flour and water together in a separate container
- Heat half teaspoon of oil in a pan on a medium heat and add the garlic, stiring until fragrant (appox 30 seconds) then add the chili for a further 30 seconds
- Add the sauce mixture and bring to a boil
- Add the corn flour mix and stir constantly until thick then reduce the heat
- Gradually add the boiling water, allow the sauce to thicken and then loosen again until it reaches a consistency you want and allow to simmer
- In a wok, heat the rest of the oil and cook the chicken, then stir fry your veggies. I usually only stir fry for about 3/4 mins, or until the veggies are warm but still crispy
- Add the rice and heat
- Add the sauce and stir through everything
- Serve and enjoy
No comments:
Post a Comment