Wok with rice and chicken
Ingredients
Step-by-step preparation
STEP 1
How to make a wok with rice and chicken? Prepare your food. Chicken fillet is suitable both from the breast and from any other parts. Take any rice - round, long, steamed. The cooking time will depend on the type of rice; read the recommendations on the package.
STEP 2
Rinse the chicken fillet thoroughly and dry it on paper towels, otherwise excess moisture will prevent it from frying - it will stew. Cut the meat into small cubes or strips.
STEP 3
Peel the onions and cut into cubes.
STEP 4
Wash, peel and grate carrots for Korean salads. If you don’t have one at hand, you can use a regular grater, it won’t affect the taste. Keep in mind that the final result in this dish depends on how you chop the carrots: grated carrots during heat treatment will turn into pulp and mix evenly with the rest of the ingredients; cut into strips or cubes will retain their shape.
STEP 5
Wash the bell pepper and cut out the seed capsule. Cut the pepper pulp into strips or cubes.
STEP 6
Rinse the rice thoroughly, changing the water many times until it becomes clear. Place the rice in a saucepan, cover with clean water and place over medium heat. When the water boils, add a pinch of salt and cook the rice for about 10 minutes, it should still taste a little hard. Drain the water and place the rice in a colander.
STEP 7
While cooking the rice, pour vegetable oil into the wok for frying. Turn on the heat and heat the oil to a boil. This is important because the wok is fried in very hot oil. Place the cooked chicken pieces into the pan. Fry them over high heat, stirring constantly, for about 20 seconds until the meat turns white on all sides. Then reduce the heat to medium and fry the chicken for about 5 more minutes.
STEP 8
Then remove the meat from the frying pan, and add the cooked onions and carrots to the remaining oil from frying the chicken. Stir and fry them over medium heat for about 3 minutes. Add bell pepper to them and fry for a couple more minutes. Vegetables should be cooked al dente, that is, still slightly crispy.
STEP 9
Return the chicken to the pan with the vegetables and add the cooked rice. Pour in soy sauce, add ginger powder and pressed garlic, curry to taste, salt and any other spices. When adding soy sauce to a dish, it is worth considering that it has a fairly salty taste. Reduce the total amount of salt, otherwise you risk oversalting. Stir and simmer over low heat, stirring occasionally, for about 7 minutes. The dish is ready.
STEP 10
Serve the dish by sprinkling sesame seeds on top. Bon appetit!
Comments on the recipe
Similar Recipes
- Classic shawarma with chickenA simple and quick recipe for delicious shawarma.
- 40 mins
- 2 Servings
- 599 Kcal
- 546
- Classic pepper lecho is finger licking goodVery fast, very tasty and simple, from ordinary products!
- 50 mins
- 16 Servings
- 62 Kcal
- 586
- Crumbly pilaf with chicken in a pan on the stoveDelicious crumbly pilaf without a cauldron? Really and quickly!
- 1 hr
- 6 Servings
- 576 Kcal
- 421
- Classic shawarma with chickenA simple and quick recipe for delicious shawarma.
- 40 mins
- 2 Servings
- 599 Kcal
- 546
- Crumbly pilaf with chicken in a pan on the stoveDelicious crumbly pilaf without a cauldron? Really and quickly!
- 1 hr
- 6 Servings
- 576 Kcal
- 421
- Classic sorrel soup with eggSimple, satisfying, healthy, for adults and children!
- 50 mins
- 6 Servings
- 308 Kcal
- 422
- Classic shawarma with chickenA simple and quick recipe for delicious shawarma.
- 40 mins
- 2 Servings
- 599 Kcal
- 546
- Crumbly pilaf with chicken in a pan on the stoveDelicious crumbly pilaf without a cauldron? Really and quickly!
- 1 hr
- 6 Servings
- 576 Kcal
- 421
- Chopped chicken cutletsDelicious, rosy, for lunch for children and adults!
- 1 hr
- 3 Servings
- 297 Kcal
- 541