Name: Crispy Sesame Chicken and Fried Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 1 tbsp butter; 1/2 cup frozen vegetables (peas and corn); 2 eggs, scrambled; 2 cups cooked rice; 1/4 cup tamari or all-purpose soy sauce; 500g chicken thigh fillet, diced (chicken breast works well too); 1 egg; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup corn flour; Oil to fry (see note 1); 1 tbsp olive oil; 1 tsp garlic, minced; 1/4 cup tamari or all-purpose soy sauce; 1/2 cup brown sugar; 1 tsp sesame oil; 1 tbsp corn flour mixed with 1/4 cup water (see note 2); 1 spring onion, finely sliced to serve

Instructions

Fried Rice

Heat the butter on high heat. Add frozen vegetables and eggs. Cook until the eggs become firm (for 1-2 minutes).
Add rice, tamari, or soy sauce, cook for 2 minutes and set aside.

Chicken

Combine the chicken, egg, garlic, powder, paprika, salt, pepper and corn flour in a large bowl. The ingredients will form a thick paste around the chicken.
Heat the oil on medium heat in a large pan and fry the chicken for 3-4 minutes until golden (see note 1 for oil options).
Set the chicken aside to drain on a paper towel.

Sauce

In a large pan, heat 1 tbsp olive oil on medium heat. Add the minced garlic and cook, stirring for 30 seconds until fragrant. Add the tamari or all-purpose soy sauce, brown sugar and sesame oil. Cook for 2-3 minutes until the sauce begins to thicken. Add the cornflour and water if the sauce is too thin or 1/4 cup water, 1 tbsp at a time, if it is too thick (see note 2).
Return the chicken to the pan and stir to coat evenly.
Serve the fried rice topped with the chicken and spring onions.

Notes

Note 1 – Good quality Olive oil can be used for frying, but if a neutral taste is preferred, use Canola or vegetable oil.

Note 2 – The sauce should be able to coat the chicken easily. The consistency should be a little thinner than honey. If the sauce is too thin, add the corn flour and water mixture 1 tbsp at a time to thicken, and cook for 1 minute or until thickened. If the sauce is too thick, add 1/4 cup of water, 1 tbsp at a time.

MAKE AHEAD AND LEFTOVERS – Best cooked and served immediately. Refrigerate leftovers for up to 3 days. Microwave to reheat. The chicken will soften but will still taste amazing.