Soy and garlic chicken with fragrant jasmine rice

Recipes / Meat

Spice up your chicken dinner with Asian flavours and fragrant jasmine rice. Recipe by Billy Law, MasterChef Australia Series 3 contestant.

Recipe «Soy and garlic chicken with fragrant jasmine rice» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 500g Coles RSPCA Approved Chicken Breast Fillets, quartered, 1 large brown onion, thinly sliced, 8 garlic cloves, finely chopped, 1 tbsp garlic powder , 1/2 tsp ground black pepper, 1/2 cup soy sauce, 1/2 cup white vinegar , 1/3 cup rice wine vinegar, 1 tbsp white sugar, 3 spring onions, thinly sliced, 1 tbsp peanut oil, 1 tbsp grated ginger, 1 garlic clove, grated, 1 1/2 cups SunRice Jasmine Rice, rinsed.

Ingredients:

  • 1 tbsp olive oil 
  • 500g Coles RSPCA Approved Chicken Breast Fillets, quartered 
  • 1 large brown onion, thinly sliced 
  • 8 garlic cloves, finely chopped 
  • 1 tbsp garlic powder 
  • 1/2 tsp ground black pepper 
  • 1/2 cup soy sauce 
  • 1/2 cup white vinegar 
  • 1/3 cup rice wine vinegar 
  • 1 tbsp white sugar 
  • 3 spring onions, thinly sliced 
  • 1 tbsp peanut oil 
  • 1 tbsp grated ginger 
  • 1 garlic clove, grated 
  • 1 1/2 cups SunRice Jasmine Rice, rinsed 

Instructions

  1. To make fragrant jasmine rice, heat the peanut oil in a large saucepan over medium heat. Add ginger and garlic and stir-fry for 1 min or until fragrant. Add the rice and stir for 1 min to coat. Add 2 cups (500ml) water and cook the rice according to packet directions.
  2. Meanwhile, heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook, turning, for 5 mins. Add onion, garlic, garlic powder and pepper, and cook for 3 mins until the chicken is browned and the onion is soft.
  3. Add soy sauce, white vinegar and rice wine vinegar and use a wooden spoon to stir, scraping the pan to dislodge any bits that have cooked onto the base. Reduce heat to medium-low, cover and simmer for 15 mins or until the chicken is cooked through.
  4. Add the sugar and stir until dissolved. Simmer, uncovered, for 5 mins or until the sauce has reduced to about 1 1/2 cups.
  5. Divide jasmine rice and chicken mixture among serving plates. Top with spring onion to serve.