Sweet & Sticky Chicken Stir Fry With Egg Fried Rice
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Ingredients
4 chicken breasts, cut into thin strips
200g rice of choice — I like basmati
1 egg, beaten
5 tbsp sunflower oil
½ red pepper, finely sliced
½ yellow pepper, finely sliced
½ green pepper, finely sliced
1 carrot, finely sliced (I used a julienne peeler)
1 small onion, finely sliced
1 clove garlic, minced
4 tenderstem broccoli spears, cut into thin pieces
4-5 sugarsnap peas, cut in half lengthways
4-5 baby corn, cut in half lengthways
For the sauce
2 tbsp sunflower oil
5 tbsp tomato ketchup
3 tbsp honey
1 tbsp light soy sauce
2 tsp sesame oil
½ tsp white wine vinegar
4 tbsp sweet chilli sauce
50ml water
½ chilli, deseeded and finely chopped
2 garlic cloves
1 tbsp fresh coriander. chopped
To garnish, handful of fresh coriander, finely chopped
3-4 tbsp sesame seeds
Method
To make the sweet and sticky sauce, place all of the sauce ingredients into a saucepan and bring to a simmer. Leave to reduce for 10 minutes, stirring occasionally. The sauce will thicken as it reduces down.
Cook the rice as per packet instructions.
Once the rice is cooked, add it to a frying pan on medium heat. Make a well in the middle of the rice and pour in the beaten egg. Allow the egg to cook for one to two minutes on a medium heat. As it scrambles, mix it into the rice using a fork. Season with salt and pepper.
Cover and set aside until serving.
Place 3 tbsp of sunflower oil into a large frying pan or wok and place on a medium to high heat.
Cook the chicken strips in batches until golden. Set aside.
Add all of the vegetables to the same pan with 2 tbsp sunflower oil, and toss until slightly browned, but still crunchy.
Return the chicken to the pan with the vegetables. Pour in the sweet and sticky sauce and combine with all the ingredients. Garnish with coriander and sesame seeds and serve with the rice.
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