- 1½ cups Sunrice Red Rice
- 700 g chicken thigh fillets, thickly sliced
- ⅓ cup cornflour
- 1½ tbsp vegetable oil
- 3 tsp sesame oil
- 1 onion, cut into thin wedges
- 3 long red chillies, seeded, finely chopped
- 1½ tbsp finely grated ginger
- 3 garlic cloves, crushed
- 200 g mixed Asian mushrooms, sliced (separate enoki, if using)
- 1 bunch gai lan, coarsely chopped (separate stems from leaves)
- 2 tomatoes, coarsely chopped
- ¼ cup soy sauce
- 2 tbsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook rice according to directions on pack.
Meanwhile, place chicken and cornflour in a snap lock or freezer bag and shake, to coat.
Heat a wok over a high heat. Add half the vegetable oil and swirl to coat. Add half the chicken and stir-fry for about 5 minutes until golden brown. Remove chicken and set aside. Repeat with remaining vegetable oil and chicken.
Reduce heat to medium. Add sesame oil and onions to wok. Stir-fry 1 minute or until onion begins to soften. Add chillies, ginger and garlic and stir-fry for 1 minute or until fragrant. Return chicken to wok, along with mushrooms and gai lan stems, leaving out any delicate mushrooms such as enoki. Stir-fry for 5 minutes or until mushrooms are tender and chicken is cooked through.
Add gai lan leaves, tomatoes, soy sauce, water and any reserved mushrooms. Stir-fry for 1-2 minutes or until gai lan has wilted.
Serve over rice.