Chicken breast with fried rice and papaya

Ingredients for 2 servings:

• 300 g chicken breast fillet(s), fresh or frozen
• 6 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), red, fresh or frozen
• 3 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp sesame oil, dark
• 1 tbsp candied orange peel, finely diced
• 70 g long grain rice
• 125 g water
• 6 small onions, red
• 30 g carrot(s), finely diced, fresh or frozen
• 1 Pepper, red, long, mild
• 1 egg(s), size M
• 1 pinch(s) chicken broth, granulated
• 1 pinch(s) black pepper, freshly ground
• 1 tsp lemon juice
• 1 small carrot(s)
• 1 small cucumber(s), seedless
• ½ small bell pepper(s), red
• 10 g ginger, in small cubes, fresh or frozen
• 30 g mung bean sprouts
• 6 tbsp honey BBQ sauce (Tony Roma’s)
• 3 tbsp orange juice
• 1 papaya
• e.g. frisée lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Marinated chicken glazed with a spicy honey BBQ sauce and served with colorful rice, vegetables, and fruit. Recipe from Hong Kong, China.

Freeze the fresh chicken breast slightly, let the frozen product thaw slightly. Cut across the grain into slices about 2 cm thick. Cut these into strips about 2 cm wide and halve crosswise. For the marinade, squeeze the garlic cloves, wash the small red chili, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Mix the marinade ingredients and marinate the chicken for 1 hour at room temperature. Meanwhile, for the rice, heat the water, add the rice and simmer with the lid on for 12 minutes at reduced heat. Stir after 5 minutes to prevent burning. Remove from the heat and let stand for 30 minutes. DO NOT open the lid. In the meantime, trim both ends of the onions, peel them, and chop into small pieces. Cut a 4 cm long piece from the top of a washed and peeled carrot and cut it into 2 mm cubes. Freeze any unused cubes. Measure the frozen goods and let them thaw. Wash the bell peppers, slice them lengthwise, remove the seeds, cut them lengthwise into thin strips, and then dice them crosswise. Crack the egg and whisk it with the chicken stock, pepper, and lemon juice. Fry the eggs in the sunflower oil until scrambled. Chop any larger pieces. For the vegetables, coarsely grate the rest of the carrot (if using fresh carrots). Otherwise, prepare a small carrot as above and then coarsely grate it. Wash the cucumber and sweet peppers, detach both ends, peel, and cut into 1 x 1 x 3 cm pieces. Wash, peel, and dice the ginger. Rinse the mung sprouts and use them whole. Use a baller to cut 8 balls out of a washed and partially peeled papaya. Strain the marinated breast pieces. Mix the strained marinade with 4 tablespoons of the BBQ sauce and heat gently, but do not boil. Garnish 2 serving plates with the washed frisée lettuce leaves. Heat 2 tablespoons of the sunflower oil in a wok. Add the diced onions, carrots, and peppers and stir-fry briefly. Add the rice and scrambled eggs and stir-fry for 2 minutes. Remove from the wok and keep warm. Clean the wok. Heat 2 tablespoons of the sunflower oil in the wok and stir-fry the chicken pieces for 2 minutes. Remove from the wok and add to the BBQ marinade mixture. Dilute the rest of the BBQ sauce with the orange juice. Add the remaining sunflower oil to the wok, add the vegetables, except for the mung bean sprouts, and stir-fry for 3 minutes. Deglaze with the orange juice mixture. Season with salt and pepper. Stir in the mung bean sprouts and remove from the heat. Place the rice in the center of the serving plates, top with the chicken pieces and their sauce, and add the vegetables. Garnish with the papaya balls, serve, and enjoy. Attachment: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html