Spicy Chicken and Rice Stir-Fry

Original, spicy, spicy, bright, very tasty! Wok with rice and chicken is a dish whose name is associated with the method of preparing it in a special frying pan with a round narrowed bottom — a wok. But at home, you can easily prepare the recipe in an ordinary frying pan from available products.
cook time: 45 min
Ruby Colston
Spicy Chicken and Rice Stir-Fry

Nutrition Facts (per serving)

180
Calories
6g
Fat
27g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Chicken fillet 300 g
Rice 250 g
Bulb onions 1 pc
Carrot 1 pc
bell pepper 1 pc
Garlic 2 clove
Soy sauce 60 ml
Vegetable oil 2 tbsp
Ginger powder 0.5 tsp
Curry to taste
Ground black pepper to taste
Salt to taste

To submit:

Sesame 20 g

Recipe instructions

Step 1

Step 1
How to make a wok with rice and chicken? Prepare your food. Chicken fillet is suitable both from the breast and from any other parts. Take any rice — round, long, steamed. The cooking time will depend on the type of rice; read the recommendations on the package.

Step 2

Step 2
Rinse the chicken fillet thoroughly and dry it on paper towels, otherwise excess moisture will prevent it from frying — it will stew. Cut the meat into small cubes or strips.

Step 3

Step 3
Peel the onions and cut into cubes.

Step 4

Step 4
Wash, peel and grate carrots for Korean salads. If you don’t have one at hand, you can use a regular grater, it won’t affect the taste. Keep in mind that the final result in this dish depends on how you chop the carrots: grated carrots during heat treatment will turn into pulp and mix evenly with the rest of the ingredients; cut into strips or cubes will retain their shape.

Step 5

Step 5
Wash the bell pepper and cut out the seed capsule. Cut the pepper pulp into strips or cubes.

Step 6

Step 6
Rinse the rice thoroughly, changing the water many times until it becomes clear. Place the rice in a saucepan, cover with clean water and place over medium heat. When the water boils, add a pinch of salt and cook the rice for about 10 minutes, it should still taste a little hard. Drain the water and place the rice in a colander.

Step 7

Step 7
While cooking the rice, pour vegetable oil into the wok for frying. Turn on the heat and heat the oil to a boil. This is important because the wok is fried in very hot oil. Place the cooked chicken pieces into the pan. Fry them over high heat, stirring constantly, for about 20 seconds until the meat turns white on all sides. Then reduce the heat to medium and fry the chicken for about 5 more minutes.

Step 8

Step 8
Then remove the meat from the frying pan, and add the cooked onions and carrots to the remaining oil from frying the chicken. Stir and fry them over medium heat for about 3 minutes. Add bell pepper to them and fry for a couple more minutes. Vegetables should be cooked until al dente, that is, still slightly crispy.

Step 9

Step 9
Return the chicken to the pan with the vegetables and add the cooked rice. Pour in soy sauce, add ginger powder and pressed garlic, curry to taste, salt and any other spices. When adding soy sauce to a dish, it is worth considering that it has a fairly salty taste. Reduce the total amount of salt, otherwise you risk oversalting. Stir and simmer over low heat, stirring occasionally, for about 7 minutes. The dish is ready.

Step 10

Step 10
Serve the dish by sprinkling sesame seeds on top. Bon appetit!

Additional rubrics

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