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Ingredients

1/2 x 225g bottle Sichuan spice & chilli stir-fry sauce
700g chicken breast fillets
1 tablespoon peanut oil
1 brown onion, cut into thin wedges
400g packet fresh stir-fry vegetables
250g packet Uncle Ben's® Microwave Brown Rice
2 teaspoons sesame seeds, toasted
2 green onions, thinly sliced diagonally

Method

Step 1 Reserve 2 tablespoons Sichuan sauce. Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour.
Step 2 Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
Step 3 Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 2 minutes. Add vegetables. Stir-fry for 3 minutes or until just tender. Add rice, sesame seeds and reserved sauce. Stir-fry for 1 minute or until rice is heated through.
Step 4 Thickly slice chicken. Serve on rice, sprinkled with green onion.

Gunpowder chicken fried rice

How to make Gunpowder chicken fried rice

Ingredients

Method