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
Pork ribs in the oven with mustard, honey and soy sauceNourishing, juicy, with a crispy crust for a chic dinner for the whole family!- 5 hr
- 5 Servings
- 684 kcal
- 188
Risotto with avocado and shrimpThe dish has a delicate and delicate taste, suitable for lovers of healthy food!- 40 mins
- 3 Servings
- 986 kcal
- 65
Pink salmon stuffed with vegetables in the ovenSimply delicious for the holiday table!- 1 hr 15 mins
- 4 Servings
- 410 kcal
- 13
Beef tenderloin fried in a panPerhaps the most delicious and appetizing meat dish!- 15 mins
- 1 Servings
- 1675 kcal
- 171
Mackerel in foil with vegetablesA healthy dish with perfect taste - it’s impossible to stop eating!- 1 hr 20 mins
- 4 Servings
- 559 kcal
- 32
Lazy cabbage rolls with bell pepperA very tasty and healthy dish. Easy and quick to prepare.- 1 hr 10 mins
- 6 Servings
- 467 kcal
- 32
Pilaf in a duck pot with chickenIncredibly tasty and simple, from affordable products!- 1 hr 15 mins
- 5 Servings
- 460 kcal
- 81
Ptiti with chicken and vegetablesA bright and tasty lunch for the whole family in 30 minutes.- 35 mins
- 4 Servings
- 294 kcal
- 76
Liver in sour cream with onions and carrotsHealthy for the whole family, for main course and for dinner!- 25 mins
- 2 Servings
- 477 kcal
- 81