Sticky garlic and chilli chicken with egg fried rice
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Vampires beware, this easy chicken dinner is laden with a sticky garlic sauce that packs a punch.
Ingredients
For the chicken
- 1 tbsp cornflour
- 1 free-range egg white
- 2 tsp rice wine vinegar
- 1 chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 1 tsp white sesame seeds, to garnish
For the garlic and chilli sauce
- 2 tbsp vegetable oil
- 8 garlic cloves, crushed
- 1 tbsp peeled and sliced fresh root ginger
- 2 red bird’s-eye chillies, finely sliced
- 1 red pepper, thinly sliced
- 3 tbsp light soy sauce
- 2 tbsp runny honey
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tsp cornflour
- 4 spring onions, chopped
For the egg fried rice
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 2cm/¾in piece fresh root ginger, peeled and grated
- 200g/7oz cooked long-grain rice
- 1 free-range egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Method
To make the chicken, mix the cornflour, egg white and vinegar in a large bowl. Add the chicken breast. Leave to marinate for at least 1 hour.
Heat the vegetable oil in a wok and fry the chicken for 1–2 minutes, or until cooked through. Remove and set aside.
To make the sauce, heat the oil in the wok and cook the garlic, ginger and chillies for 1–2 minutes.
Add the pepper and cook for a further 2 minutes.
Mix the soy sauce, honey, oyster sauce, vinegar and 50–100ml/2–3½fl oz water together in a bowl. Whisk in the cornflour.
Pour the soy mixture into the wok and cook for 2–3 minutes until the sauce is thick and glossy.
Add the cooked chicken and spring onions to the wok and cook for a further 2 minutes. Keep warm.
To make the egg fried rice, wipe out the wok, heat the oil in it and cook the garlic and ginger for 1–2 minutes. Add the rice and cook for a further 1–2 minutes.
Part the rice in the middle of the wok and add the egg. Scramble and gradually work into the rice.
Add the soy sauce and sesame oil and cook for 2 minutes.
Garnish the sticky chicken with the sesame seeds and serve with the rice.
