Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2teaspoons sesame oil
- buk choy, steamed (to serve)
- 2tablespoons coriander leaves, chopped
- 2 spring onions, thinly sliced
- 1tablespoons honey
- 2 oranges
- 1 Chinese-style sausage, thinly sliced (lup chong)
- 3 free range eggs, beaten
- 2 garlic cloves, crushed
- 2 1/2tablespoons reduced-salt soy sauce
- 2 1/2tablespoons vegetable oil (or rice bran oil)
- 500grams chicken thigh fillets, trimmed
- 3 cup brown rice, cooked
Method
Step 1 of 6
Zest and juice 1 orange. Combine 1 tbs zest, 1/4 cup juice, 2 tbs soy, garlic and honey in a dish. Add chicken and turn to coat.
Step 2 of 6
Heat 2 tsp vegetable oil in a large non-stick frying pan over high heat. Cook sausage, stirring, for 2 minutes or until golden and crisp. Transfer to a plate. Reheat same pan over high heat and add egg, swirling to cover base of pan. Cook for 2 minutes or until just set. Transfer to a plate. Roll into a log, then slice.
Step 3 of 6
In same pan, heat 1 tbs vegetable oil over medium-high heat. Add chicken and cook, turning, for 8-10 minutes or until cooked through.
Step 4 of 6
Meanwhile, heat remaining vegetable oil and sesame oil in a wok or large frying pan over high heat. Add rice, stirring, for 2-3 minutes or until heated through. Add remaining soy and cook, stirring, for 1 minute.
Step 5 of 6
Add sausage, egg and onion. Cook, stirring, for 1 minute, or until heated through.
Step 6 of 6
Slice chicken. Serve buk choy topped with fried rice and chicken. Slice remaining orange. Garnish with coriander and orange slices.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.