Sweet Chilli Chicken Stir Fry With Egg Fried Rice (Serves 4) - Breville Halo Instruction Booklet

Sweet Chilli Chicken Stir Fry with Egg Fried Rice (Serves 4)
• 1 of sesame oil
• 4 skinless and boneless chicken breasts, cut into very thin strips
• 100g oyster mushrooms, roughly sliced
• 5 spring onions, sliced in 2cm pieces diagonally
• ½ red pepper, sliced
• 1 chilli, seeds removed and thinly sliced
• 225g can of water chestnuts
• 100g cashew nuts
• 2 garlic cloves, chopped
• 4 tablespoons of sweet chilli sauce
• 50ml chicken stock
• 1cm piece of ginger
Rice
• 200g long grain rice
• 4 x medium eggs
• Soy sauce
• ½ a lemon
1. Fit the paddle into your Halo Health Fryer.
2. Rinse the rice and boil it in a pan with a dash of olive oil (this prevents the rice from
sticking together). Allow it to cook for 10 minutes or until tender. Once the rice is
cooked, drain and immediately rinse it under cold water. Set the rice to one side.
3. Meanwhile, add the chicken and sesame oil to the fryer bowl and cook for 10 minutes
or until golden. Then, add the garlic, chilli, ginger, sweet chilli sauce and chicken
stock and cook for a further 5 minutes or until the sauce begins to thicken.
4. Next, add the mushrooms, onions, water chestnuts and cashew nuts and cook for 8
minutes.
5. Whilst cooking make the egg fried rice.
6. Heat some olive oil in a large frying pan on a high heat. Once hot, crack the eggs into
the base of the pan. Add a generous splash of soy sauce to the egg.
7. Using a wooden spoon briskly swirl round the egg to break it up into pieces. Add the
rice to the pan and stir.
8. Add another generous splash of olive oil and the juice of half a lemon. Stir until
combined.
9. Serve the egg fried rice with the chicken stir fry.
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