You'll love this Chicken Fried Rice recipe! Check out the ingredients to see why!
There's an entire color of flavors here: ginger, peas, peanut butter, soy sauce and sweet corn - to name a few. My only dilemma, if you can call it that, was whether this was a frying recipe or baking recipe. That's because both methods are used in the making of this recipe.
But we've already worked that little problem out. So, let's get started!
2 tablespoons of oil
1 clove garlic
3 green onions
4 skinless chicken breasts
1 tablespoon grated ginger
½ teaspoon chilli powder
150 g sugar snap peas,
125 g sweet corn (small ones)
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon chopped dill
2-3 tablespoons of grated cheese
1 teaspoon salt
1 teaspoon butter
200 g rice
Preheat oven to 200°C/395°F
Heat the oil in a large skillet over low to medium heat.
Peel the garlic and chop into small pieces.
Wash and dry the green onions. Then chop into small pieces also.
Turn the heat under the skillet up to medium high. Then combine with the green onions with the garlic in to the skillet and saute for about 1-2 minutes.
Wash the chicken breasts thoroughly. Dry with paper towels. Cut into medium size pieces.
Add the chicken, ginger and chilli powder to the garlic and green onions mixture and continue to saute for about 3-4 minutes.
Now add the sugar snap peas and sweet corn. Continue to saute for 2-3 more minutes.
In a bowl, mix the peanut butter and soy sauce together very smoothly. When that's done, then add that to pan with the rest of the ingredients. Saute for another 3-5 minutes on medium heat.
Finally, place the skillet contents into a baking dish. Sprinkle with dill and grated cheese. Bake in oven for up to 30 minutes. Check occassionally. When the top has a golden brown color, we're done! Set aside to cool slightly.
While the chicken is baking, we can prepare the rice. Pour 3 cups hot water into a
cooking pot, add salt, butter, and the rice. Bring to boil. Once it's boiling, turn down the heat and let simmer for about 20-25 minutes
until it is soft.
Everything is best served fresh and warm. Of course, a little salad on the side compliments this dish nicely.
This colorful chicken fried rice dish makes a nice weekend summertime lunch, so a little lemonade beforehand will make this meal perfect.
A feast made with love! Monika