Sweet and sour chicken fried rice with a jiaozi flair

Perfect for those looking to spice up their mealtime with a touch of gourmet elegance, ensuring a flavorful adventure with every bite
Michal Levy Alhalel|
Ingredients (serves 4):
  • 1 lb ground chicken breast
  • 2 tablespoons sesame oil
  • 5-6 tablespoons soy sauce
  • Optional: 1 teaspoon grated ginger
  • 3 tablespoons canola oil (or more sesame oil)
  • 2 red bell peppers, cut into strips
  • 2 cups cooked rice (Basmati recommended)
  • 1 tablespoon vinegar
  • 3-4 tablespoons sweet chili sauce
  • 2 green onions, thinly sliced
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חמוץ מתוק: אורז ועוף מוקפצים
חמוץ מתוק: אורז ועוף מוקפצים
(Photo: Boaz Lavi)
Instructions:
  • In a bowl, mix ground chicken, sesame oil, 2 tablespoons soy sauce, and ginger (if using).
  • Heat 2 tablespoons of canola oil (or sesame oil) in a large skillet or wok. Add chicken and fry until golden, about 5 minutes.
  • Add bell peppers and fry for another 2 minutes. Add the remaining tablespoon of oil and the rice. Fry for 2 minutes, then add the remaining soy sauce and vinegar, frying for another 2 minutes. Finally, add the sweet chili sauce and half the green onions, frying for about a minute. Taste and add more soy sauce and/or sweet chili sauce if needed.
  • Remove from heat, sprinkle the rest of the green onions, and serve hot.
Storage: Up to 3 days in the refrigerator. Reheat in the microwave before serving.
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