Description
A spicy, saucy fusion stir-fry featuring tender chicken, crisp vegetables, and bold chili garlic sauce tossed with fluffy fried rice—perfect for quick meals or takeout cravings.
Ingredients
-
1 lb boneless chicken thighs or breast, thinly sliced
-
3 cups cooked rice (preferably day-old)
-
1 small onion, sliced
-
1 bell pepper, sliced
-
2 eggs (optional)
-
2 tbsp oil (divided)
-
1 tbsp minced garlic
-
1 tsp grated ginger
-
1½ tbsp soy sauce
-
1 tbsp chili garlic sauce
-
1 tbsp ketchup
-
1 tsp vinegar
-
Salt and pepper, to taste
-
Green onions, for garnish
Instructions
-
Season chicken with salt, pepper, and ½ tsp soy sauce. Sear in 1 tbsp oil until golden. Remove and set aside.
-
Sauté garlic and ginger in remaining oil. Add onion and bell pepper; stir-fry 2–3 minutes.
-
Push veggies aside, scramble eggs in pan (if using), then mix together.
-
Stir in cooked rice, chicken, and sauce mixture (soy, chili garlic, ketchup, vinegar).
-
Toss everything over high heat for 2–3 minutes.
-
Garnish with green onions and serve hot.
Notes
Use leftover rice for best texture. Adjust chili sauce to taste. Add pineapple or mushrooms for a twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Cuisine: Indo-Chinese Fusion
Nutrition
- Calories: ~480 per serving