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Components for Stir Fry Chicken Rice:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Boneless Chicken, sliced into thin strips- 350-400 gms.
– Cooked rice- 4 United States cup procedures.

Chicken pieces to be marinaded with:.
– Salt-1/ 2 tsp.
– Pepper powder- 1/2 tsp.
– Soy sauce- 1 tsp.
– Garlic, grated- 2-3 cloves (1 tsp).

Veggies:.
– Broccoli florets- 1 US cup (75 gms).
– Carrots, small strips- 1 US cup (85 gms).
– Red Pepper, little strips – 1 US cup 100 gms.
– Spring Onion/Scallions whites, chopped -2 -3 tbsp (around 3 spring onions).
– Spring Onion greens, thick chopped for garnish- 3-4 tbsp.

Other Components:.
– Garlic, chopped- 2 tsp (4-5 cloves).
– Ginger, chopped- 1 tsp.
– Improved Oil-2 tbsp.
– Salt for spices- 1/4 tsp or to taste.
– Pepper Powder- 1/4 tsp or to taste.

Sauces:.
– Dark Soy Sauce- 2.5 tsp.
– Oyster Sauce- 3-4 tsp.
– Red Chilli Sauce- 4-5 tsp.
– White Vinegar- 1 tsp.

Preparation-.

– Slice the boneless chicken fillets into 2" strips.
– Grate 2-3 garlic cloves to offer a teaspoon of garlic to be used in the marinade.
– Fine chop the peeled garlic cloves and the ginger for use later on.
– Secure the broccoli florets and cut the carrots & red pepper into little strips.
– Chop the white and green part of spring onions/scallions.
– Marinade the chicken strips with the items specified. Mix and reserved for around 20-30 minutes.
– For the rice, boil 1 US cup (raw rice). And take out 4 US cups cooked rice. Ideally use a day old cooked rice kept in the refrigerator.

Process:.

– Heat 1.5 tbsp oil in a wok.
– Include the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Eliminate from oil and set aside.
– Include 1 tablespoon oil to the exact same wok and heat it.
– Now include the chopped garlic and ginger & stir fry on medium high heat for 15 secs.
– Include the chopped spring onion whites and stir fry on medium high heat for another 15 secs.
– Now add the carrot strips and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 minutes.
– Include the red pepper strips, mix and stir fry on high heat for around 2 mins till the veggies are cooked however still crunchy and keep the color.
– Now include the fried chicken and provide a mix on medium high heat for 1-2 minutes.
– Now include the cooked rice and mix it well with the chicken and veggies.
– Include all the sauces and a pinch of salt & pepper for seasoning and blend it well on medium high heat.
– Stir-fry and toss on high heat for 2 mins till the rice is well coated with the sauces.
– Garnish with spring onion greens and serve hot.

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