Stir Fry Rice with Peanut & Soy Chicken

This delicious creation was a little something I threw together for dinner using whatever I had left in the cupboard and fridge. So quick and easy to make, and super satisfying! It tastes absolutely divine and the use of brown rice makes it a healthy go to meal for a busy day!

This is where my love for experimenting comes in – no recipe to follow, just literally combining ingredients bit by bit as I go along and constantly taste testing to get the perfect flavour. Inspired by the sauce of my Chicken Pad Thai recipe, I really enjoyed putting this together and was so happy that it turned out to be a delicious success! 

Who else loves experimenting to create new flavours and dishes?

TIP: The chicken will taste best if it is left to marinate at least overnight so remember to prepare this beforehand if you are planning to make this. If not, skip Step 1.

INGREDIENTS (1 serving):

For the chicken

• 1 chicken breast

• 2 tbsp light soy sauce

• ¼ tsp salt

• ¼ tsp black pepper (optional)

• ¼ tsp dried chilli flakes (optional)

• 1 ½ tbsp ground roasted peanuts

For the rice

• 2 fistfuls of uncooked brown rice

• 1 medium carrot – cubed

• 2 tbsp frozen peas

• 1 tsp garlic – finely chopped

• ½ tsp chilli – finely chopped

• 2 tsp oil

• pinch of salt

• 1 tsp brown sugar

• 2 tsp light soy sauce

• 1 ½ tbsp fish sauce

• 1 egg - beaten

To serve

• Sesame seeds

• Fresh coriander

• Ground roasted peanuts

METHOD:

1. To prepare the chicken, wash and drain it then place in a freezer proof contained. Using a knife, make some shallow cuts which will allow the marinate to sink in. Pour over the soy sauce, followed by the salt, pepper and dried chilli flakes. Close the container securely then leave in the fridge overnight, or freezer for a few days. REMEMBER: if you freeze it be sure to take it out to defrost in time for when you need to cook it.

2. Wash and drain the rice then cook as per the packet instructions – typically brown rice takes 15-20 mins to cook in boiling water on the hob. Once cooked, drain and leave to one side. 

3. Preheat the oven to 180 degrees and line an oven proof dish with some foil (shiny side up). If you have already prepared the chicken, place it in the tray. If not, season as outlined in Step 1. Then, evenly coat the top of the chicken with the ground peanuts before placing in the oven. Bake for 30 minutes or until it is fully cooked through (there should be no pink in the flesh).

4. In the meantime, heat 1 tsp of the oil in a small saucepan then add in the garlic and chilli and sizzle for 30 seconds. Pour in the soy sauce, fish sauce and mix, then add in the sugar and salt and keep mixing until combined. Remove from the heat and leave to a side.

5. In a wok, heat the remaining oil on high heat then add in the carrots and peas and cook for 2-3 mins. Move the veg to one side and pour in the egg. Allow to cook for 30 seconds until it starts to form an omelette, them scramble up and mix in with the veg. Add in the cooked rice and stir. Finally pour in the sauce and keep stirring on high heat to until everything is fully combined and to ensure nothing burns then remove from the heat. 

6. Serve the rice in a bowl and sprinkle on some ground peanuts if you like. Top with the cooked chicken and garnish this with some sesame seeds and coriander. 

Enjoy hot!

NUTRITIONAL INFO:

641 kcal

51g carbs

10.3g sugar

24g fat

54.5g protein