We love this fried rice recipe. It’s super easy to make. You can also prepare this a day in advance and just reheat in a skillet over low heat to warm through.
I pounded my chicken flat and browned it in a skillet. I also cooked the rice according to package directions. I always use basmati rice for this recipe.
I took this recipe from my favorite cookbook, “The Complete Light Kitchen” by Rose Reisman.
1 cup long-grain rice
2 skinless boneless chicken breasts
1/3 cup chicken stock
3 Tbsp low-sodium soy sauce
3 Tbsp hoisin sauce
2/3 cup chopped carrots
1 Tbsp vegetable oil
1 cup diced red pepper
1 cup diced snow peas
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
2 green onions, chopped
1. Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.
2. While the rice is cooking, preheat the barbecue or a non- stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.
3. Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.
4. Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.
5. Spray a non-stick wok or large skillet with cooking oil, add vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.
6. Serve immediately, garnished with green onions.
This recipe is from “Bravo!” by The Best of Bridge. I used chicken thighs but you could just as easily use chicken breasts that are pounded flat. I served this dish with rice and stir fried vegetables.
8 boneless skinless chicken thighs
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped
1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.
I love the crunchy texture of the chicken with the crispy lettuce. This recipe was taken from The Best of Bridge “The Rest of the Best and More”. I have been making this recipe for years. I always dice chicken breast, but in the pictures posted I used equal parts ground chicken thigh with diced chicken breast.
3/4 cup hoisin sauce
1/2 tsp rice vinegar
1 tbsp liquid honey
2 tbsp water
1 tbsp fresh lime juice
2 tsp sesame oil
1 large garlic clove, minced
1 tsp freshly grated ginger
2 boneless chicken breasts
1/3 cup grated carrot
2 green onions, diagonally sliced
1 cup dry steam-fried noodles
1/2 cup unsalted peanuts, chopped
1 head iceberg lettuce, separated into whole leaves, core removed
1. In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 1/4″ (6 mm). In medium bowl, toss chicken, carrots and onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.
TO SERVE: Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.