How to make it

  • Put rice on to cook (I always use my rice cooker for this)
  • Mix all marinade ingredients together, I say approximate because it's not dreadfully important; I always just sort of tip it in. Use a good splash of olive oil (or your preferred cooking oil) to blend it all together. It should be a reasonably runny paste once you've mixed the tamari in too.
  • Add chicken to the marinade, stir through so it's all well covered and allow to stand while you prep your other ingredients.
  • Stirfry chicken in a large wok or pan, along with any excess marinade. Cook until it's browning, stirring occasionally to make sure it isn't sticking. If it is, you may want a dash more oil. If you're choosing to use a vegetable that may want a quick fry, I add it now too.
  • Check your rice, if it's close to done, I add my frozen peas to the top and replace the lid on the cooker-it steams them for the last minute.
  • Once chicken is nicely brown, add rice to the wok, stirring through well so it collects all excess spice and adopts a nice fresh colour from the tumeric. Add vegetables, and mix through.
  • It's here I add a small dash of chicken stock to the rice, if I want the extra flavour.
  • Lastly, toss fresh parsley and shallots through and serve.

Reviews & Comments 3

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  • NPMarie 6 years ago
    Sounds delicious:)
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  • elgourmand 6 years ago
    Think I'll try this with some of the crawdads I have left. Nice post. RJ
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  • maureenlaw 6 years ago
    Sounds great!
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