Bang Bang Chicken Fried Rice

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 7 hours 45 minutes

材料

2 cups water

1 cup white rice

Salt and freshly ground black pepper to taste

2 skinless, boneless chicken breasts, split

2 tablespoon avocado oil

2 tablespoon garlic paste

2 tablespoon ginger paste

1 egg, beaten

2 teaspoons low-sodium soy sauce, plus more to taste

2 teaspoons sesame oil, plus more to taste

2 green onions, chopped

1/2 cup of mayonnaise

2 tablespoon Sweet chili sauce1

1 tablespoon hot sauce, such as Tabasco

手順

Gather all ingredients.

Bring water to a boil in a saucepan and lightly season with salt. Add rice, reduce heat to low, and cover. Cook until tender, about 20 minutes. Remove from heat and allow to cool. Fluff rice with a fork; spread evenly into a casserole dish. Cover with foil and refrigerate to dry out rice for 5 hours or up to overnight.

Place chicken breasts on a plate and season with salt and pepper; cover and refrigerate for 2 to 3 hours.

Cut chicken into bite-sized chunks. Heat oil in a wok or large skillet over medium heat. Add chicken and cook, stirring frequently, until chicken is browned and no longer pink at the center, about 5 minutes. Remove from wok and set aside.

Add additional oil to the wok at medium heat. Add rice; cook and stir for about 1 minute. Add garlic and ginger; cook and stir for 1 minute more, then stir in egg and cook until egg is opaque, about 2 minutes.

Lower heat to medium-low, then return chicken to the wok. Stir to warm all the way through, then add in the soy sauce and sesame oil. Stir and taste, add more of either to your liking.

Remove from heat and scoop into bowls. Top with green onions.

For sauce, stir mayonnaise, sweet chili sauce, and hot sauce together in a bowl. Drizzle over chicken rice bowls before serving.

栄養

• カロリー: 346 kcal
• 脂肪総量: 26 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• コレステロール: 73 mg
• ナトリウム: 443 mg
• 炭水化物総量: 13 g
• 食物繊維: 0 g
• 糖質総量: 3 g
• タンパク質: 15 g