Thai Chicken Pot Luck is a recipe from a friend. It is remarkably simple to cook and the colours and flavours are outstanding. I like to use baby sweetcorn, carrots, broccoli and red chillies in this dish but any vegetable that can be stir fried can be used. Serve as a main dish any day of the week for a delicious tasty meal.
The reason I call this Thai Chicken Pot Luck is the range of vegetables. Every time we have eaten this, there has been a different selection included. These have included mange tout, sugar snaps, runner beans, bell peppers, red onions and even noodles. The easiest thing is that the sauce that coats everything perfectly can be thinned by using a little of the water the broccoli was cooked in. It may sound strange but it actually packs a lovely flavour.
I also add a prepared red pepper that’s cooked over hot flames, cleaned and jarred with olive oil and chillies. It is a bit of a cheat but the flavour is amazing and finishes the dish perfectly. When it comes to the egg, I would recommend frying it so it’s still runny, about 3 minutes. This way, the yolk coats the rice perfectly adding another texture. This dish is an explosion of flavours and textures that all work perfectly together.
Thai Chicken Pot Luck
Ingredients
- 1 large chicken breast diced
- 2 large eggs free range
- 1/2 tbsp oil egg
- 1 large carrot sliced
- 1 large red chilli sliced
- 100 g baby sweetcorn kernels
- 150 g broccoli florets small
- 3 cloves garlic peel/mince
- 1 medium onion peel/slice
- 15 g ginger peel/finely slice
- 1 large roasted red pepper jar
- 1 tsp chilli powder mild
- 1 tbsp light soy sauce
- 1 tbsp runny honey
- 2 tsp olive oil Stir Fry
- 225 g rice
- salt to taste
- ground black pepper to taste
Instructions
- Put the kettle on and boil and boil water before doing anything else. Place a saucepan on a medium high heat and add ½ tbsp oil. When its hot, add the rice and stir to coat the rice. Add twice the volume of water to rice, so 1 cup of rice means 2 cups of boiling water.225 g rice
- Season with salt and give it a gentle stir, put the lid on and reduce the heat so it is a gentle simmer. Leave for 12 minutes or until all of the water has been absorbed and remove from heat but don’t lift the lid. Put to one side until needed.
- Add a saucepan of water over a high heat and bring to the boil. When boiling add the broccoli and boil for 4-5 minutes or until tender.150 g broccoli florets
- Add the olive oil to a wok or high sided frying pan and place over a medium high heat.2 tsp olive oil
- When hot, add the carrot, chilli, sweetcorn, garlic, onion and ginger and stir fry for 3 minutes stirring constantly.1 large carrot, 100 g baby sweetcorn, 3 cloves garlic, 1 medium onion, 15 g ginger, 1 large red chilli
- Add the chilli powder and stir to combine.1 tsp chilli powder
- Next add the diced chicken breasts and stir fry for another 2-3 minutes until the chicken is nearly cooked through.1 large chicken breast
- Drain the broccoli keeping a mug of the flavoured water. Add the broccoli to the wok along with the red pepper, soy sauce and runny honey and stir. If the mixture is too thick for your liking then add a little of the broccoli water to thin.1 large roasted red pepper, 1 tbsp light soy sauce, 1 tbsp runny honey
- Continue to cook until heated thoroughly. Taste and season accordingly.salt, ground black pepper
- Place a small frying pan over a high heat and add a drop of oil. When hot, crack the eggs into the pan and fry to your liking.1/2 tbsp oil, 2 large eggs
- When everything is ready, firmly pack the rice into a cup and tip out onto the plate, add the chicken and vegetables besides the rice and add the fried egg on top of the rice. Serve immediately and enjoy.
