How To Cook A Chicken Stir Fry & Rice | Healthy 'Chinese' Wok Recipe - Easy & Delicious
This is a very easy and delicious dish to prepare for you and your family. It contains low calories as well, as we are use lean meat - chicken breast. I and my family enjoy it a lot and it makes me feel proud, knowing that I am feeding my family members with a healthier meal. Hope you get to try it out and confirm that, truly, it is a hearty and delicious meal which you can cook again and again.
Equipment
- 1 large non-stick wok/saucepan
- 1 medium saucepan
- Chopping board
- kitchen knife
- A peeler
- garlic crusher
- A serving spoon
Ingredients
Chicken Stir Fry
- 1 kg chicken breast
- 1 tin chopped tomatoes
- 1 bowl stir fry vegetables
- 2 medium onions
- 1½ bell peppers
- 1 tsp grounded black pepper
- 1 tbsp curry powder
- 1 tsp paprika
- 2 cloves garlic
- 2 tbsp cooking oil
- 50 g self raising flour
Plain Boiled Rice
- 1 kg Basmati rice
- 2 l water
- 1 tsp salt
Instructions
Preparation
- Chop all the vegetables and set aside
- Crush the garlic
- Add ground black pepper, salt and paprika to the chicken (use only 1 tsp of the black pepper)
- Mix well using both hands
- Add the flour to the chicken and coat well
Cooking The Chicken
- Heat up the oil in the wok and fry the onions until golden brown
- Scoop the onion out into a into a clean dry bowl
- Add the chicken in the wok
- Brown for 10 (Add a little cooking oil to help it brown well)
- Add crushed garlic and fry for a 1 minute
- Add the fried onions back into the pan
- Add the remaining black pepper and curry powder and mix well
- Add the tomatoes, cover and cook for 15 minutes, check to make sure it doesn't burn
- Add the vegetables, mix well and cover. Leaving it to cook for 5 to 7 minutes
- Serve with your plain boiled rice
- Can be served with any potato, chapati or even pasta
Boiling The Rice
- Wash and rinse out rice well in cold water till the water runs clear
- Add 2 litres of water to the rice
- Add salt and mix well
- Bring to the boil, cover and allow it to cook for 19 minutes
- Fork the rice, losenning it for even cooking and fluffiness
- Cover for a further 5 minutes
- Test for softness and serve
Video
