Chicken Fried Rice
Chinese flavors of five spice and ginger create a mouthwatering stir-fry dish.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 2 chicken breasts, thinly sliced
- ½ tsp five-spice powder
- 1 Tbsp vegetable oil, divided
- 1 pouch Tilda® Ready to Heat Pure Basmati Rice
- 1 small head bok choy, roughly chopped
- 4 scallions, sliced
- 1 Tbsp ginger, finely grated
- 2 Tbsp sweet chili sauce
- 2 Tbsp cashew nuts, toasted
How to make Chicken Fried Rice
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In a medium bowl, combine the chicken, five-spice powder and half the oil. Marinate for at least 10 minutes.
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Heat rice according to package directions.
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Meanwhile, heat the remaining oil over medium high heat in a pan large enough to hold all remaining ingredients. Add bok choy and cook, stirring for 2 minutes.
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Add chicken, scallions and ginger and cook for an additional 4 minutes or until chicken is cooked through, stirring occasionally.
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Add the prepared rice to the pan and stir in the sweet chili sauce.
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Serve topped with the toasted cashews.
