Do you love Asian cuisine but don't want to spend hours in the kitchen? Make this ultimate street food delicacy at home. Shredded chicken coated in sticky, sweet and spicy sauce from sriracha and authentic Pad Thai sauce. Served with egg fried rice with corn and peas. Ready in 35 minutes, this dish tastes as if it came from your favourite takeaway place, but it has better macros and clean ingredients. A perfect quick dinner, you'll love.
Nutrition (1 serving)
- 463 kcal
- 57 g carbohydrates
- 10 g fats
- 30 g protein
Per 3 portions
- 120 g basmati rice
- 280 g chicken breast
- 2 eggs
- 1 tbsp onion
- 1 tsp olive oil
- salt
- 50 g canned sweet peas
- 50 g canned sweetcorn
- 1 clove garlic
- 8 tbsp pad thai sauces
- 3 tbsp sriracha sauce
- 1 tbsp olive oil
Instructions
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Cook the rice.
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Slice the chicken breast in half and rub each half with some oil.
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Season with salt, pepper, paprika and a splash of soy sauce.
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Cook the chicken breast on both sides until golden brown.
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Transfer it to a plate and shred it using two forks. Finely chop the onion and garlic.
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Using the chicken pan, fry the onion and garlic for a couple of minutes.
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In a bowl, mix the sriracha, Pad Thai sauce and olive oil. Add it to the pan.
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Simmer it for a couple of minutes and then add the shredded chicken. Mix well.
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Scramble and fry the eggs, and then add them to the rice alongside the corn and peas.
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Add the egg rice to a plate and top it with the chicken mix. Sprinkle over sesame seeds and add more Pad Thai sauce if you like. Enjoy!
