Honey-Soy Chicken Breast Tenders With Special Fried Rice
400g Ingham’s Honey Soy Chicken Breast Tenders
2 Tbsp vegetable oil
4 green shallots, cut into 5cm lengths
4 cloves garlic, sliced
5cm piece ginger, cut into fine batons
1 medium carrot, finely diced
1 long red chilli, seeded and finely diced (optional)
2½ cup cooked long grain rice
2 Tbsp light soy sauce
1 Tbsp Chinese cooking wine
1 tsp caster sugar
3 eggs, beaten
2 cups baby rocket leaves
Preheat oven to 200°C. Arrange Ingham’s Honey Soy Chicken Breast Tenders on a lined oven tray, then bake for 20 minutes, turning once.
Heat the vegetable oil in a wok over a high heat, then add the green shallots, garlic, ginger, carrot and chilli (optional) and cook for 2 minutes, until aromatic. Mix in the rice and cook, stirring often, for 4 minutes.
Pour in the soy sauce, cooking wine and sugar then cook until the mixture thickens, then beat in the eggs. Remove from the heat and fold in the rocket leaves. Serve with the chicken breast tenders.
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