Chicken Sriracha Rice

250g, chicken fillet, diced
5T, Asian Organics Sriracha Chili Sauce
1T, honey
2T, oil
2pcs, eggs, beaten
2T, sesame oil
1T, garlic, minced
1/2 cup, shiitake mushrooms, sliced
1/4 cup, carrots, minced
4 cups, cooked black rice
1/2 cup, spring onions, finely chopped
1/4 cup, store-bought fried onions
1 stalk, coriander leaves

Marinate chicken with sriracha sauce and honey for at least 30
minutes. Set aside

In a wok, fry beaten eggs to make scramble eggs. Set aside.

Stir-fry garlic and chicken in sesame oil for 3 minutes or until
chicken is cooked.  Add mushrooms and
carrots. Stir in rice and sriracha sauce. Mix well. Top with spring onion, fresh
coriander leaves, and spring onions.


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