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Sticky chilli chicken and brown rice bowl
Sticky chilli chicken and brown rice bowl
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Prep Time:
35 minutes
Cook Time:
24 minutes
Total Time:
59 minutes
Satisfying fried brown rice with Asian greens, topped with sticky chili chicken - a delicious twist by Katie Quinn Davies.
Ingredients:
  • 1 long red chilli, seeds removed, finely chopped
  • 4 garlic cloves, crushed
  • 40.00 ml rice vinegar
  • 40.00 ml kecap manis (Indonesian sweet soy sauce)
  • 22.00 gm sweet chilli sauce
  • 20.00 ml grated ginger
  • 57.20 gm honey
  • 21.00 gm soy sauce
  • 150ml rice bran oil
  • 8 chicken thighs, cut into 2.5cm pieces
  • 2 eggs, lightly beaten
  • 40.00 ml finely chopped coriander
  • 1 green capsicum, finely chopped
  • 1 large bunch bok choy, trimmed, stalks and leaves each cut into 3cm pieces
  • 300g brown rice
  • 105g cashew
  • 200g water chestnuts, drained, sliced
  • 120g pea
Instructions:
  • In a bowl, mix together chili, garlic, vinegar, kecap manis, sweet chili, ginger, honey, soy sauce, and 1/4 cup (60ml) oil. Add chicken and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • Mix eggs and coriander in a small bowl, season. Heat 2 teaspoons oil in a wok over high heat. Pour in the egg mixture, coat the base of the wok evenly. Cook until almost set, flip and cook until fully set. Roll up, slice thinly, and set aside.
  • In a hot wok, add 1 tablespoon oil until it shimmers. Stir-fry half of the chicken from the marinade for 7-8 minutes until fully cooked. Transfer to a bowl. Repeat with the remaining chicken using another 1 tablespoon oil.
  • Use a paper towel to clean the wok, then heat 1 tablespoon of oil over high heat. Stir-fry capsicum for 30 seconds, then add bok choy stalks and continue stir-frying.
  • After 30 seconds, toss in the bok choy leaves and cook for an extra minute until they start to soften. Take them out of the pan.
  • Heat up the wok with the remaining 1 tablespoon of oil and add the reserved marinade. Let it bubble for a minute, then add the rice and stir-fry for 2-3 minutes until well coated. Add back the omelette, chicken, vegetables, cashews, water chestnuts, and peas. Stir-fry for 1 minute until warmed through. Serve by dividing into bowls.

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