A delightful dish that combines tender chicken, bold flavors, and colorful vegetables in a satisfying fried rice base. It's the perfect solution for a quick weeknight dinner that doesn't compromise on taste.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil (for frying)
3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, diced
1 cup mixed vegetables (peas, carrots, bell peppers, or your choice)
2 large eggs, lightly beaten
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds
Instructions
Marinate the chicken: In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Allow it to marinate for at least 15 minutes.
Prepare the sauce: In a small bowl, mix together the sweet chili sauce, sriracha, rice vinegar, soy sauce, and sesame oil.
Cook the chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Cook the marinated chicken for about 5-7 minutes until golden brown.
Sauté the vegetables: In the same skillet, add another tablespoon of vegetable oil if needed. Sauté the minced garlic and diced onion for about 2 minutes.
Add the mixed vegetables: Add the mixed vegetables to the skillet and cook for an additional 3-4 minutes.
Incorporate the rice: Add the cooked jasmine rice to the skillet, breaking up any clumps and stir everything together.
Scramble the eggs: Push the rice mixture to one side of the skillet, and scramble the beaten eggs on the other side.
Add the chicken and sauce: Return the cooked chicken to the skillet, pour the sauce over the mixture, and stir until well combined.
Garnish and serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot.
