Salt and Pepper Chicken with Fried Rice

The salt and pepper seasoning in this dish give it a really tasty and authentic 'Chinese Takeaway' flavour. The recipe is dairy and gluten free.

Preparation time - 20 minutes
Cooking time - 50 minutes

Ingredients (serves 3)

For the chicken

6 chicken thighs

2 tbsp salt and pepper seasoning

2 tbsp oil

For the rice

1 cup basmati rice

1 tbsp oil

1 onion

1 garlic clove

1 carrot

3 eggs

1/2 cup frozen peas

2 tsp dark soy sauce

Siracha sauce, for serving

To cook

1. Place chicken thighs on a tray and drizzle with 2 tbsp oil.

 

2. Add salt and pepper seasoning. Place in an oven at 200c for 30 minutes.

3. Meanwhile add one cup of rice to a pan with cold water. Bring to a boil then turn the heat to low. Add a lid to the pan and cook for 12 min. Leave to cool.

4. Turn the chicken over. Return to the oven for 15 minutes.

5. Turn the chicken over again. Add a another sprinkle of salt and pepper seasoning. Return to the oven until the dish is ready to serve.

6. Heat 1tbsp oil in the wok. Fry the onion and carrot for 3 minutes

7. Add the garlic and cook for a further 1 minute. Remove from the wok and place in a bowl.

8. Add the eggs to the wok.

9.  Scramble the egg for 1 minute.

10. Add the fried carrot and onions, along with the peas. Stir for 1 minute.

11. Add the boiled rice. Stir for 1 minute.

12. Add the soy sauce. Stir for 1 minute.

13. Serve the chicken with the rice, topped with Siracha sauce.

Alternatives

The salt and pepper seasoning also works well with crispy belly pork instead of chicken, or for a vegan version use Portobello mushrooms.