Asian Chicken and Rice


I love Asian food. There’s just something about Thai, Chinese and Malaysian food that I just cannot get enough of!

Although I haven’t been to any of these countries at least I get to try some version of it here in Africa and during my travels in London.

Inspired by one of the members from a Facebook group, WATALOTWEGOT for this recipe. It’s simple, yet delicious and can be served with either rice or noodles. The quantity below can easily serve 4.


3 chicken fillets, sliced
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 carrots, julienned
2 cloves garlic, finely sliced

Sauce :
1/3 cup oyster sauce
1/4 cup soy sauce
1/4 cup sweet chilli sauce
1 teaspoon white pepper
1/4 cup spare rib marinade
Mix and leave aside.

Step 1:
Marinate chicken with 2 teaspoons steak and chops spice. Leave aside.

Step 2:
Heat 1/4 cup oil, add onions and fry on medium heat. Do not let onions brown. Add the garlic and continue to fry for another minute then add chicken and stir fry until all pieces are sealed. Remove from pan and leave aside.

Step 3:
To same pan, add 2 tablespoons of oil and the veggies. Sauté with a teaspoon of ginger powder and season with salt. After about 5 minutes, add the sauce and mix through.

Step 4:
Add the chicken back to the pot with the veggies. Mix through well and simmer for approximately 5 minutes.

Step 5:
Remove from heat. Garnish with fresh chopped coriander and sliced red chilli if you fancy some heat… And serve.

Step 6:
Boil 1 cup rice or serve with noodles. I boiled my rice with a ready made that green curry powder (2 tablespoons). Just to give that lovely coconut aroma. Alternatively, you could add coconut milk.



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