This recipe has a lot of ingredients but it really is pretty easy to execute. I have to say this just tasted down right delicious and pretty healthy as well. The chicken was yummy along with all the other ingredients. I used 2 pouches of Basmati Rice from Uncle Ben’s ( they’re the 8.5 oz. bags) you can also make your own rice but I opted for the easy route. I like a long grain rice and you can use brown rice if you’d like. The pouches save time and I made a few hours ahead and let it sit out to cool off. Of course you can add any vegetables you like. This really was delicious.
4 cups cooked rice — like I said I used 2 pouches of Basmati Rice made it a few hours ahead and let it sit in pouch on counter . You’ll want the rice completely cooled off. Leftover rice works well here too. Or use white, long grain or brown rice.
2 Tablespoons canola or vegetable oil or peanut oil
2 Tablespoons Sesame Oil
1 cup chopped onions — yellow or white onions
3 green onions, trimmed and sliced into thin rounds
1 cup frozen peas and carrots — I don’t thaw I use straight from freezer
3 garlic cloves, finely minced
3 eggs, lightly beaten
1 lb. boneless skinless chicken breasts, diced into small pieces — cut up and sprinkle lightly with kosher salt and freshly ground black pepper
1/4 cup Hoisin Sauce
1/4 cup Oyster Sauce– if no oyster sauce use soy sauce
2 tsp. garlic/chili paste– worth buying Sambal Delek ground fresh chili paste — available in most supermarkets or specialty stores you can omit if you can’t find but it adds a wonderful layer of flavor
1 1/2 tsp. Sesame Oil
Mix all the ingredients with a whisk or a fork and set aside.
In a large non-stick skillet or wok ( spray with cooking spray) add the Sesame Oil and Canola Oil and heat up ( medium high) and cook chicken. Flip chicken around so all sides get cooked evenly. Cooking time will vary depending on thickness of your chicken. When chicken is finished cooking remove with a slotted spoon allowing oil and cooking juices to remain in skillet. Put chicken in a bowl and set aside.
With pan on medium low to high add the peas, carrots, green onions and onions cook for a few minutes, or until vegetables soften , stirring occasionally.
Add the minced garlic and cook for another minute or so, stirring.
I scrambled eggs in a separate pan but if you’d like to use 1 pan push vegetables aside and add the eggs to the other side and cook to scramble.
Add the chicken and rice mix all ingredients and then add the sauce. I cooked through for another few minutes and didn’t think it needed any additional Salt and Pepper, but everyone has their own taste so taste for S and P. Cook for a few more minutes till chicken is warmed through. Serve it up!
*leftovers will keep for a few days or freeze . Re-heat gently — I think the microwave works best for re-heating.
Looks yummy! If I may suggest, Lee Kum Kee has jars of chili paste perfect for this dish. Most Asian grocers have LKK in stock 🙂