A fiery and flavorful Indo-Chinese fried rice packed with tender chicken, crisp vegetables, and the numbing heat of Szechuan peppercorns. This one-pan meal is perfect for a quick and satisfying weeknight dinner.
Prep20 min
Cook15 min
Soak15 min
Servings4
Serving size: 1 serving
915cal
29gprotein
160gcarbs
Ingredients
250 g boneless chicken (cut into 1-inch cubes)
1 tbsp soy sauce (for chicken marinade)
1 tbsp cornflour
0.25 tsp black pepper powder
5 pcs dried red chilies (soaked in hot water for 15 minutes)
6 cloves garlic (peeled)
1 inch ginger (roughly chopped)
1 tsp Szechuan peppercorns
1 tbsp red chili sauce (e.g., Sriracha or similar)
This indo_chinese dish is perfect for lunch or dinner. With 915.22 calories and 29.29g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
15gfat
1 tbsp rice vinegar
0.5 tsp sugar
4 cup basmati rice (cooked and completely cooled, preferably day-old)
3 tbsp vegetable oil (divided)
1 pcs onion (medium, finely chopped)
1 pcs carrot (medium, finely diced)
1 pcs capsicum (medium, finely diced)
1 tsp salt (adjust to taste)
0.25 cup spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes, 1 tbsp soy sauce, cornflour, and black pepper powder.
Mix thoroughly until the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients.
2
Prepare the Szechuan Sauce
Lightly toast the Szechuan peppercorns in a small, dry pan over medium-low heat for 30-60 seconds until fragrant. Be careful not to burn them. Let them cool.
Drain the soaked red chilies.
In a small blender or grinder, combine the toasted peppercorns, drained chilies, garlic cloves, and ginger. Grind to a coarse paste, adding 1-2 tablespoons of water if needed to help it blend.
Transfer the paste to a bowl. Stir in 2 tbsp soy sauce, red chili sauce, rice vinegar, and sugar. Mix well to combine and set aside.
3
Cook the Chicken
Heat 1 tbsp of oil in a large wok or heavy-bottomed skillet over high heat until it shimmers.
Carefully add the marinated chicken in a single layer. Stir-fry for 5-6 minutes, until it's cooked through, golden brown, and slightly crispy.
Remove the cooked chicken from the wok and set it aside on a plate.
4
Stir-fry Vegetables and Sauce
In the same wok, add the remaining 2 tbsp of oil and heat over high heat.
Add the chopped onion and stir-fry for 1 minute until it becomes translucent.
Add the diced carrot and capsicum. Continue to stir-fry for 2-3 minutes until they are tender yet still crisp.
Pour in the prepared Szechuan sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and the raw aroma of garlic and ginger disappears.
5
Combine and Finish the Fried Rice
Add the cooked and cooled rice to the wok. Use your spatula to gently break up any large clumps.
Add the cooked chicken back to the wok, along with the salt.
Toss everything together quickly and thoroughly on high heat for 2-3 minutes, ensuring every grain of rice is coated with the sauce.
Taste and adjust seasoning if necessary. You may need more salt or a splash of soy sauce.
6
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onion greens.
