Garlic Sriracha Chicken and Egg Fried Rice

Recipe tags

• Spicy
• Dinner
• Asian

Ingredients

• 600 g Mini Chicken Breast Fillets
• 200 g Long Grain Rice
• 1 bunch Spring Onion
• 1 item Onion
• 75 g Garden Peas
• 2 items Eggs
• 4 tsp Sesame Seeds
• 6 tsp Chopped Garlic
• 9 tbsp Soy Sauce
• 3 tbsp Sriracha Sauce
• 1 tbsp Sugar
• 4 tbsp Honey
• 2 tbsp Sesame Oil
• 1 tsp Garlic Powder
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Pre-heat the oven to 180 degrees.
2. In an oven proof dish make the sauce by mixing together the sriracha sauce, 7 tbsp soy sauce, 1 tbsp sesame oil, sugar, honey, garlic and some pepper. Add the chicken mini fillets and make sure evenly coated in the sauce. Place in the oven for 30 minutes.
3. Boil the rice according to the packet instructions, around 15 minutes and drain. Meanwhile, crack and mix the two eggs and finely chop the onion and spring onions.
4. In a large frying pan, heat the remaining sesame oil and fry the onion for 5 minutes until it softens.
5. Add the peas and fry for a further 5 minutes.
6. Add the rice, with the garlic powder, salt and pepper and mix well.
7. Shove the rice around the sides of the frying pan and add the egg mixture into the middle of the pan like you're making an omelette. Keep moving it around as it cooks so it doesn't stick to the bottom of the pan and you end up with scrambled egg pieces that you can then mix into the rice. Add the remaining soy sauce and mix well together.
8. Serve the rice with the chicken and sprinkle with chopped spring onion and sesame seeds.

Notes

• Sweet, sticky and packed with garlicky heat, this garlic sriracha chicken is a crowd-pleasing dinner that brings big Asian flavour with very little effort.

Tips

• Even better if you can marinate the chicken for at least 10 minutes before popping in the oven.

Swaps and substitutes

• If you want a milder sauce reduce the amount of sriracha sauce.