- 2 tablespoons Chinese caramel sauce
- 2 tablespoons sweet chilli sauce
- 2 teaspoons soy sauce
- 1 tablespoon shao hsing (Chinese cooking wine)
- 2 teaspoons brown sugar
- 600g chicken breast fillets, trimmed, thinly sliced
- 1 1/2 cups white long grain rice
- 1 tablespoon Alfa One rice bran oil
- 1 medium brown onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon dried chilli flakes
- 1 medium red capsicum, thinly sliced
- 1 bunch baby pak choy, chopped
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh coriander leaves
- Step 1Combine caramel sauce, sweet chilli sauce, soy sauce, rice wine and brown sugar in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
- Step 2Bring 3 cups cold water to boil in a large saucepan over high heat. Add rice. Stir and return to the boil. Cover. Reduce heat to low. Simmer for 15 minutes. Remove from heat. Stand, covered, for 5 minutes.
- Step 3Meanwhile, heat a wok over high heat. Add 1 teaspoon oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
- Step 4Heat remaining oil in wok. Swirl to coat. Add onion, garlic and chilli. Stir-fry for 1 to 2 minutes or until softened. Add capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return chicken and any juices to wok with pak choy. Season with salt and pepper. Stir-fry for 1 to 2 minutes or until heated through. Serve with rice and sprinkled with green onion and coriander.
- High fibre
- Low carb
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas