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Chicken Fried Rice

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

Method

  1. In a medium bowl, combine the chicken, five-spice powder and half the oil. Marinate for at least 10 minutes.

  2. Heat rice according to package directions.

  3. 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.

  4. Add chicken, scallions and ginger and cook for an additional 4 minutes or until chicken is cooked through, stirring occasionally.

  5. Add the prepared rice to the pan and stir in the sweet chili sauce.

  6. Serve topped with the toasted cashews.

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