STICKY SPICY CHICKEN with EGG FRIED RICE

This is a really easy recipe, but requires you to have 2 frying pans on the go at more or less the same time. A little scary for those of us not famous for our – ahem – dexterity, but to be honest I found it easy enough. And of course it will be easier the next time!

This recipe (from the Sainsbury’s magazine) is for just 2 people, but naturally you can size it up for more lucky diners! See NOTES.

EQUIPMENT:

• Saucepan to cook the rice.
• 2 Large frying pans
• jug, small cup
• 3-4 small bowls or saucers to hold various bits..

INGREDIENTS: for 2 people

• 100g basmati or Long Grain rice – cooked, drained and rinsed
• 1 bunch of Spring Onions                              
• Juice of an Orange – about 100mls
• 3 tablespoons of Sweet Chilli Sauce
• 1 tablespoon of grated fresh Ginger
• 2 tablespoons of light Soy sauce
• 1 large or 2 small Chicken breasts, butterflied and cut into strips.
• 250g fresh Broccoli, cut into small florets – or 1-2 peppers finely sliced, if you prefer.
• Sesame Oil
• Sesame seeds
• 1 egg, lightly beaten

METHOD: See NOTES for get-ahead tips..

• Put the rice on to cook. Once it’s done, drain and rinse it, then leave it to one side until you need it. It doesn’t matter if it cools – you’ll be heating it up again shortly.
• Make the sauce: Put the orange juice, Sweet Chilli Sauce, grated Ginger and Soy sauce into a small bowl or jug and whisk together. Put to one side.
• Prepare the Chicken. I cut it horizontally into slices and then cut downwards into thin strips. You can also find ‘already-cut’ chicken strips in some butchers’ shops.

• Cut half the bunch of Spring onions into 1inch lengths, and slice the other half finely. Keep the two halves separate.

• Crack the egg into a small cup and beat it lightly with a fork
• Cut the broccoli into florets, and/or slice the peppers finely.
• Decide which pan is for which bit of this recipe – I call mine the Chicken Pan, and the Rice pan!
• Measure  about a tablespoon of Sesame Oil into each pan. You’ll need more if you’re cooking for more than 2 people.

• Heat the oil in the Chicken pan until hot, then add the chicken and vegetables and stir fry until the chicken changes colour and is nearly cooked. About 3-4 minutes.
• Add in the chunky Spring Onions and a generous heaped teaspoon of Sesame seeds and stir in. Reduce the heat to medium.
• Heat the oil in the Rice pan, then add in the finely sliced Spring Onions, and a heaped teaspoon of Sesame seeds to  the oil – I love watching the seeds pop and jump about!

• Tip in the beaten egg into the hot oil and move it about as if you’re scrambling it – which is in fact what you’re doing. Add the cooked Rice and stir about swiftly. Add a 1-2 tablespoons of Soy sauce and stir it in. Stir until every part of the rice is piping hot. Reduce the heat slightly now while you finish the chicken and vegetables part.

• Add the sauce to the chicken and veggies, increase the heat again, and cook until it bubbles, reduces,  and becomes slightly sticky.

Now, you’re ready to serve –

• Divide the rice between the dishes, top with the chicken, veggies and sauce  –
• Bring any leftovers to the table – I just bring the pans themselves –  so you can help yourselves to seconds – delicious!

NOTES:

• It’s really easy to get ahead with this recipe if you need to – make up the sauce, chop the veggies, slice up the chicken, cover, and pop them in the fridge. You can even cook the rice beforehand – NB: if you cook the rice and aren’t going to use it almost straight away, always refrigerate it.
• To upscale this recipe for more than 2 people, add another 50g of basmati rice per person. Obviously add extra vegetables, and an extra half tablespoons of Sesame oil when cooking. The Sauce ingredients can be increased slightly too.
• I use 2 large Chicken breasts for 3-4 people.