Saucy Ginger Chicken and Rice Pepper Lunch

A super quick and yummy, hot lunch to satisfy the hunger pangs. Delicious Saucy Ginger Chicken served over hot steamed rice, with an Egg on top! That’s a classic Pepper Lunch for you!

Saucy Ginger Chicken and Rice Pepper Lunch

® This is a RAS signature Recipe©

♦Prep time:5 minutes ♦Cook time:10 minutes ♦Yield: 2 servings

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EAT AND TELL!!! Let us know if you tried –  Saucy Ginger Chicken and Rice Pepper Lunch

Saucy Ginger Chicken and Rice Pepper Lunch

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 2

Description

Saucy Ginger Chicken is a comforting and easy-to-prepare meal featuring tender pieces of chicken that are stir-fried with an abundance of fresh ginger and scallions (spring onions), all coated in a rich, savory, and faintly sweet sauce. It is explicitly designed to be served over a generous mound of steamed white rice, allowing the sauce to soak down into the grains.

Ingredients:

Servings

• 1 Chicken breast, (cut into bite-size pieces – rinsed and drained)
• 1 cup Thai rice (precooked)
• 1 long Dried chili (broken)
• 2 cloves Garlic, bruised
• 2 large knobs Ginger (peeled and sliced into large, thin, thumb-length diagonal slices – do not chop or mince finely)
• 1 Onion (white or Vidalia, chopped into squares)
• 5 Tbsp Spring onion (chopped 1-2 ” pieces)
• 1 Tbsp Oyster Sauce
• 1 Tbsp Light Soy Sauce
• 1-2 tsp Dark Soy Sauce
• 1-2 tsp Thick Dark Sweet Soy Sauce (Kick Manis)
• ¹⁄₂-³⁄₄ tsp White pepper powder or black pepper powder
• 2 tsp Cornflour (mixed in ¾ cup water to make a slurry)
• 1 Tbsp Coriander / Cilantro, (finely minced)
• 3 Tbsp Sunflower Oil (+ 1 Tbsp)
• 2 Eggs

Instructions

Video ON

1. Once the chicken is prepped,  start cooking the rice.
2. Set a wok on one burner and a frying pan on the other.
3. Add oil to the wok, swirl around well, and bring to heat.
4. Add the bruised garlic and stir-fry on high heat. Add the dried chilli and fry.
5. As soon as they are both fried well and golden, remove from the oil with a slotted spoon.
6. Add the thinly sliced ginger and stir fry continuously on high heat till you get the awesome aroma of the ginger and the ginger is slightly crisped around the edges. ( Don't allow it to go brown.)
7. Add the onion and toss just till softened a bit - not too long.
8. Next, add the drained chicken and toss immediately in the ingredients till the chicken turns white.
9. At the same time, separately, add oil to the frying pan for frying eggs, one at a time. Use a ring to get nicely shaped fried eggs.
10. Also, keep tossing the chicken in the wok till it is tender. It cooks quite quickly since it's bite-sized and we are using a wok.
11. Add all the sauces, spring onion, and pepper powder. Toss again. Taste and add salt if needed.
12. Stir in the cornflour slurry and add to the chicken. Bring to a simmer. Stir till slightly thickened ( you should have a good amount of gravy).
13. Return the fried garlic and dried chili now. Stir through.
14. Add the finely chopped coriander leaves.
15. Return the fried garlic and chilli now. Stir.
16. By this time, our first fried egg is ready. Mold the cooked rice using a small bowl. Invert onto 2 serving woks (to be fancy) or regular plates.
17. Divide the saucy ginger chicken  - pour over the rice!
18. Top with the fried egg. Continue to fry the second egg. Top the second plate. Add pepper over the egg, it's Pepper Lunch!
19. Serve HOT!

Note

• How to cook rice in the Microwave - shorts video.
• Chicken breast cooks very quickly. Do not over-cook.
• We keep the ginger sliced into thin large oval coins so that they can be removed if desired. Finely chopping the ginger messes with the texture of the dish.
• Read about the benefits of ginger.
• Key Ingredients: Chicken, Thai Rice, Ginger, Garlic, Onion, Spring Onion, Cilantro, Pepper, Dried Chilli, Oyster sauce, Soy sauces,  Cornflour, Oil.

Keywords: saucy ginger chicken