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Categories:
long grain rice oil chicken breasts bamboo shoots carrots spring onions ginger cashews soy sauce red chili paste fresh cilantro
Viewed: 12 - Published at: 4 years agoIngredients
- 1 cup long-grain rice
- 2 tbsp oil
- 4 None chicken breasts
- 1 - 8 oz can bamboo shoots, sliced thinly
- 2 None carrots, peeled and cut into strips
- 1 bunch spring onions, sliced, reserve some sliced spring onions to garnish
- 1 2/3 tbsp ginger, peeled and finely diced
- 3/4 cup cashews
- 3 tbsp soy sauce
- 1 tsp red chili paste (sambal oelek)
- None None fresh cilantro, to garnish
Method
- Cook the rice in 2 cups of boiling salted water for about 20 mins.
- Meanwhile, heat 1 tbsp oil in a pan and cook the chicken breasts for about 8 mins on each side. Heat the remaining oil in another pan and stir-fry the boiled rice for about 5 mins, stirring several times. About 3 mins before the end of the cooking time, add the bamboo shoots, carrots, spring onions, ginger and cashews. Season with soy sauce and red chili paste. Slice the chicken and serve with the stir-fried rice on a platter, garnished with spring onions and cilantro.
