HOISIN CHICKEN ON FRIED RICE
For an easy family meal, you can’t go past this sticky hoisin chicken. Tender chicken is generously coated in a moreish sauce, then served on fried rice.
The chicken is super tasty, and we continue that trend by pairing with fried rice rather than regular old boring rice!
The sauce for the chicken doubles as a sauce for the rice, saving you time and adding plenty of flavour.
You can hide a lot of veggies in fried rice too, and brown rice works perfectly. I like to use the microwave pouches for this recipe – they work better than freshly cooked rice and I rarely have leftover rice just sitting in the fridge (if you do, you could use this instead).
HOISIN CHICKEN ON FRIED RICE
For an easy family meal, you can’t go past this sticky hoisin chicken. Tender diced chicken is generously coated in a moreish sauce, then served on fried rice (with plenty of veggies!).
Ingredients
SAUCE
- 3 cloves garlic
- 1/4 cup soy sauce (60ml)
- 3 Tbsp hoisin sauce
- 1 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp finely grated ginger
- 2 tsp cornflour
- 1/2 cup water (125ml)
CHICKEN
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 2 tsp peanut oil
- 4 tsp sesame seeds
RICE
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 1 head broccoli
- 2 spring onions
- 2 tsp peanut oil, divided
- 3 eggs, whisked with a fork
- 2 cups frozen mixed veggies (300g)
Instructions
PREPARE SAUCE
Crush garlic. Place in a jug and add soy sauce, hoisin sauce, sugar, vinegar, oil and ginger. Whisk until well combined. Remove 5 Tbsp sauce into a separate smaller bowl and set aside (this is for the fried rice). Whisk cornflour and water into the jug of sauce (for the chicken).
PREPARE CHICKEN AND RICE
Dice chicken into 2cm / 0.8in pieces and season with a little salt and pepper. Microwave rice according to instructions on packet. Cut broccoli into small pieces. Finely slice spring onions into rounds.
COOK CHICKEN
Heat oil in a large frying pan on high. Add chicken and stir fry until browned all over. Reduce heat to medium, then add sauce (the one in the jug) and leave to simmer while you cook the fried rice. Keep an eye on it - once sauce has thickened nicely, reduce heat to low to keep warm (add a splash of water if sauce thickens too much).
COOK RICE
Heat 1/2 teaspoon of the oil in a large wok on high. Quickly scramble eggs then remove onto a plate. Add remaining 1 1/2 teaspoons oil, then stir fry broccoli and mixed veggies until broccoli is tender and veggies have defrosted. Add rice and reserved sauce and stir fry for 2 minutes. Stir through egg and spring onions.
SERVE
Divide fried rice between warmed serving bowls. Top with chicken and sauce, then sprinkle with sesame seeds.
Recipe Notes
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. If you can’t find gluten-free hoisin sauce, use gluten-free oyster sauce instead. Make sure you choose gluten-free cornflour.
INGREDIENT SWAPS / NOTES: Most veggies work well in the fried rice - throw in whatever you have in your veggie drawer that needs using up.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave (great for an easy lunch). Alternatively, store and reheat the chicken and rice separately so that the rice doesn’t absorb as much of the sauce.
2 Comments
This was a delicious recipe and so quick to make – thank you!
Only four stars tonight, not because it didn’t deserve 5 stars, it is just that we give all your meals 5 stars and we are thinking you might not take our reviews seriously Josie.
Another delicious meal, thanks. My frozen vege mix contained broccoli and I used cauliflower instead of broccoli in the recipe as it wasn’t available. Worked fine.