Chinese Chicken and Vegetable Stir-Fried Rice

Herman’s Table • Simple Meals

A colourful one-pan meal using pre-cooked rice, tender chicken, frozen Hawaiian stir-fry vegetables and fresh shredded cabbage and carrot.

Chicken and Marinade

• 500 g chicken breast, cut into thin strips
• 1 tablespoon light soy sauce
• 1 tablespoon cold water
• 1 teaspoon cooking oil or sesame oil
• 2 teaspoons cornflour
• ¼ teaspoon bicarbonate of soda
• ¼ teaspoon black or white pepper
• 1 teaspoon finely chopped garlic
• 1 teaspoon grated ginger — optional

Vegetables and Rice

• 3 cups cold, pre-cooked rice
• 500 g frozen Hawaiian stir-fry vegetables
• 2 cups shredded coleslaw mix containing red cabbage, white cabbage and grated carrot
• 1 large onion, chopped
• 1 green pepper, chopped or sliced
• 3 tablespoons cooking oil, divided

Stir-Fry Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce or honey
• 1 tablespoon brown vinegar or rice vinegar
• ½ cup water
• 1 teaspoon cornflour
• ½ teaspoon sesame oil — optional
• Black or white pepper to taste

Method

1. Marinate the chicken. Combine the chicken with soy sauce, water, oil, pepper, garlic and ginger. Mix well, then add the cornflour and bicarbonate of soda. Cover and refrigerate for 20–30 minutes.
2. Prepare the sauce. Mix the soy sauce, oyster sauce, sweet chilli sauce, vinegar, water, cornflour and sesame oil until smooth.
3. Prepare the rice. Loosen cold rice with a fork and break up any lumps. Cool warm rice before frying.
4. Cook the chicken. Heat a wok or large frying pan over high heat. Cook the chicken in two batches for 2–3 minutes each, until lightly browned and almost cooked. Remove from the pan.
5. Cook the onion and green pepper. Stir-fry for 2–3 minutes so they soften while retaining some crunch.
6. Add the frozen vegetables. Cook over high heat for 4–6 minutes, allowing released water to evaporate.
7. Add the coleslaw mix. Stir-fry for about 2 minutes so the cabbage retains colour and crunch.
8. Fry the rice. Add the rice and stir-fry everything together for 3–4 minutes until steaming hot.
9. Combine everything. Return the chicken, stir the sauce and pour it over the pan. Toss over high heat for 2–3 minutes until coated and completely cooked.
10. Taste and serve. Taste before adding more soy sauce. Garnish with spring onion, sesame seeds or a light drizzle of sesame oil.

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