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Crispy Sesame Chicken and Fried Rice

Crispy Sesame Chicken and Fried Rice

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4.9 from 19 reviews

Crispy Sesame Chicken and Fried Rice is the ultimate busy weeknight dish. Made with simple, low-cost ingredients, it’s on the table in less than 20 minutes and is a great alternative to takeout!

  • Total Time: 17 mins
  • Yield: 4 1x

Ingredients

Scale

FRIED RICE

  • 1 tbsp butter
  • ½ cup (75 g) frozen vegetables (peas and corn)
  • 2 eggs, whisked
  • 2 cups (370 g) cooked rice
  • ¼ cup (60 ml) tamari or all-purpose soy sauce

CHICKEN

  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ½ cup (60 g) cornflour (cornstarch)
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, diced (chicken breast works well too)
  • Oil, to fry (see note 1)

SAUCE

  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • ¼ cup (60 ml) tamari or all-purpose soy sauce
  • ½ lightly packed cup (95 g) brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornflour (cornstarch) mixed with ¼ cup (60 ml) water

TO SERVE

  • 1 tsp sesame seeds (optional)
  • 1 spring onion (scallion), finely sliced

Instructions

Fried rice

  1. Heat the butter in a large heavy-based pan over high heat. Add the frozen vegetables and eggs. Cook until the eggs become firm, moving them around with your spatula until they are set, breaking them up as you go, 1–2 minutes.
  2. Add the rice and tamari or soy sauce. Stir to combine and cook for 2 minutes. Set aside.

Chicken

  1. Combine the egg, garlic powder, paprika, salt, pepper and cornflour in a large bowl. Add the chicken and toss to coat. The ingredients will form a thick paste around the chicken.
  2. Heat the oil in a separate large heavy-based pan over medium heat and fry the chicken for 3–4 minutes on each side until golden.
  3. Set the chicken aside to drain on a paper towel.

Sauce

  1. In a large, heavy-based pan, heat the olive oil over medium heat. Add the 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 mixture if the sauce is too thin; or 1/4 cup (60 ml) water, 1 tablespoon at a time, if it is too thick.
  2. Return the chicken to the pan and stir to coat it evenly in the sauce.
  3. Serve the fried rice topped with the chicken, sprinkled with the sesame seeds (if using) and garnished with spring onion.

Equipment

Notes

Note 1 – Good-quality olive oil can be used for frying, but if a neutral taste is preferred, use canola (rapeseed) or vegetable oil.

Make ahead

Best cooked and served immediately.

Leftovers

Refrigerate leftovers for up to 3 days. Microwave to reheat. The chicken will soften but will still taste amazing.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Category: Crispy Sesame Chicken and Fried Rice
  • Method: pan, simmer
  • Cuisine: Asian

Find it online: https://simplehomeedit.com/recipe/crispy-sesame-chicken-and-fried-rice/