Soups
Ginger Chicken with Rice
Main courses
Difficulty Level: Moderate
Numbers of Portions: 2
Preparation time: 15 min
Ingredients
| 1 tablespoon |
Vegetable oil |
| 2 cloves (10g) |
Garlic, Thinly sliced |
| 1 small (10g) |
Onion, Thinly sliced |
| 2 pieces (300g) |
Chicken breast, Cut into cubed size |
| 1 teaspoon |
Turmeric powder |
| 1 inch (15g) |
Ginger, Sliced |
| 1 teaspoon |
Black pepper powder |
| 1 tablespoon |
Oyster sauce |
| 1 teaspoon |
Sweet soy sauce |
| 3 pieces |
Birds' eye chilies, Remove stem and sliced |
| ¼ medium |
Green capsicum, Cut into cubed size |
| ¼ medium |
Red capsicum, Cut into cubed size |
| 1 medium (50g) |
Tomato, Cut into 4 |
| 1 medium (50g) |
Yellow onion |
| 1 stalk |
Spring onion, Chopped |
| 2 cups (200g) |
Cooked brown rice |
| ½ medium |
Cucumber, Thinly sliced |
Method
- Heat oil on a non-stick pan, sauté garlic and onion until fragrant.
- Add in chicken and turmeric powder, stir-fry until soften. Let it cook for a while
- Add in ginger, black pepper powder, oyster sauce, sweet soy sauce, chilies, and mix well. Add water if the chicken is too dry.
- Add both capsicums, tomato, and yellow onion. Stir fry until soften.
- Add spring onion, stir for 30 seconds and turn off the heat.
- Serve with brown rice and sliced cucumber.
*Tips: Thicken the gravy by adding 1-2 tablespoon of cornflour mixture
2
15 min
Easy
