Creato con AI
Spicy Sriracha Chicken Fried Rice
35 min 541 kcal a porzione Medio
Ingredienti
4 Porzioni
- jasmine rice (uncooked)240 g
- boneless skinless chicken thighs350 g
- frozen mixed vegetables (menestra de verduras)250 g
- butter14 g
- garlic oil15 ml
- chicken bouillon cube (Avecrem de pollo)1 cube
- soy sauce30 ml
- sriracha mayo45 g
Istruzioni
- 1
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, spread it on a tray to cool and dry slightly (preferably use day-old rice for best results).
- 2
Cut the boneless skinless chicken thighs into small bite-sized pieces.
- 3
Heat a large non-stick skillet or wok over medium-high heat. Add the garlic oil and butter, allowing the butter to melt and the oil to heat up.
- 4
Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- 5
Crumble the chicken bouillon cube over the chicken and stir well to coat.
- 6
Add the frozen mixed vegetables to the pan. Stir-fry for 3-4 minutes until the vegetables are heated through and slightly tender.
- 7
Push the chicken and vegetables to one side of the pan. Add the cooked rice to the empty side and let it fry for 1-2 minutes, then mix everything together.
- 8
Pour the soy sauce evenly over the rice mixture and stir well to combine all the flavors.
