Sizzling Spicy Double Chicken Fried Rice
with mushrooms and pak choi- Wheat
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
150 grams
Rice
600 grams
Diced Irish Chicken Breast
1 unit(s)
Pak Choi
2 unit(s)
Garlic
1 unit(s)
Lime
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Honey
180 grams
Sliced Mushrooms
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and mushrooms to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 7-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Trim the pak choi, then thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- Quarter the lime.
- Once the chicken has browned, add the Thai style spice mix, lemongrass paste and pak choi to the pan.
- Cook, stirring frequently, until fragrant, 2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the soy sauce, gochujang paste, ketjap manis and honey to the chicken. Stir to combine.
- Stir through the cooked rice and cook until piping hot, 1-2 mins.
- Add a good squeeze of lime juice then remove the pan from the heat.
- Taste and season with salt, pepper and more lime juice if needed.
- Share the chicken fried rice between bowls.
- Serve with any remaining lime wedges for squeezing over.
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