Warming flavours of ginger. A nutty & salty peanut-soy dressing. Golden chicken breast. Fluffy basmati rice. Spicy chilli flakes. And a recipe that’s so simple to follow, it’s almost impossible to get it wrong, Chef!
Peanut & Chilli Chicken Fried Rice
Peanut & Chilli Chicken Fried Rice
with spring onion & dried chilli flakes
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Onion
- Onions
- Peanut Butter
- Soy Dressing
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
SOY GOOD
Boil the kettle. In a small bowl, loosen the peanut butter with a splash of warm water. Mix in the soy dressing and set aside.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Add the onion and fry until caramelised, 7-8 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 30-60 seconds (shifting constantly). Add the Carrot, the cooked rice, the cooked Chicken, and the chilli flakes (to taste). Mix with the soy-peanut dressing and add seasoning (if needed). Remove from the heat.
AND... DONE!
Plate up the loaded fried rice and garnish with the spring Onion.
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
SOY GOOD
Boil the kettle. In a small bowl, loosen the peanut butter with a splash of warm water. Mix in the soy dressing and set aside.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Add the onion and fry until caramelised, 7-8 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 30-60 seconds (shifting constantly). Add the Carrot, the cooked rice, the cooked Chicken, and the chilli flakes (to taste). Mix with the soy-peanut dressing and add seasoning (if needed). Remove from the heat.
AND... DONE!
Plate up the loaded fried rice and garnish with the spring Onion.
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
SOY GOOD
Boil the kettle. In a small bowl, loosen the peanut butter with a splash of warm water. Mix in the soy dressing and set aside.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Add the onion and fry until caramelised, 8-9 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 30-60 seconds (shifting constantly). Add the Carrot, the cooked rice, the cooked Chicken, and the chilli flakes (to taste). Mix with the soy-peanut dressing and add seasoning (if needed). Remove from the heat.
AND... DONE!
Plate up the loaded fried rice and garnish with the spring Onion.
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
SOY GOOD
Boil the kettle. In a small bowl, loosen the peanut butter with a splash of warm water. Mix in the soy dressing and set aside.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Add the onion and fry until caramelised, 8-9 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 30-60 seconds (shifting constantly). Add the Carrot, the cooked rice, the cooked Chicken, and the chilli flakes (to taste). Mix with the soy-peanut dressing and add seasoning (if needed). Remove from the heat.
AND... DONE!
Plate up the loaded fried rice and garnish with the spring Onion.
Frequently Asked Questions
What is the preparation time for Peanut & Chilli Chicken Fried Rice?
The preparation time for Peanut & Chilli Chicken Fried Rice with spring onion & dried chilli flakes is between 15 and 35 minutes.
What is the total time required to make Peanut & Chilli Chicken Fried Rice with spring onion & dried chilli flakes?
The total time required to make Peanut & Chilli Chicken Fried Rice with spring onion & dried chilli flakes is between 30 and 50 minutes.
How many servings does Peanut & Chilli Chicken Fried Rice provide?
4 servings
What are the main ingredients in Peanut & Chilli Chicken Fried Rice?
Carrot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Onion, Onions, Peanut Butter, Soy Dressing, Spring Onion, Spring Onions
What is the nutritional information of Peanut & Chilli Chicken Fried Rice?
Calories: 889, Carbs: 103 grams, Fat: grams, Protein: 55.6 grams, Sugar: 25.8 grams, Salt: 1119 grams
How do I prepare Peanut & Chilli Chicken Fried Rice?
AND... DONE!: Plate up the loaded fried rice and garnish with the spring onion. LOAD WITH FLAVOUR: Return the pan to medium heat with a drizzle of oil. Add the onion and fry until caramelised, 7-8 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 30-60 seconds (shifting constantly). Add the carrot, the cooked rice, the cooked chicken, and the chilli flakes (to taste). Mix with the soy-peanut dressing and add seasoning (if needed). Remove from the heat. SOY GOOD: Boil the kettle. In a small bowl, loosen the peanut butter with a splash of warm water. Mix in the soy dressing and set aside. COOK THE CHICKEN: Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. NICE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Peanut & Chilli Chicken Fried Rice?
Carrot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Onion, Onions, Peanut Butter, Soy Dressing, Spring Onion, Spring Onions
How many calories does Peanut & Chilli Chicken Fried Rice have?
889 calories
How much fat content does Peanut & Chilli Chicken Fried Rice have?
grams
Woolies Products in this dish
