Chicken Breast with Fried Rice and Papaya

5 from 6 votes
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 6 tbsp Sunflower oil
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, red, fresh or frozen
  • 3 tbsp Kecap Tim Ikan
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Sesame oil, dark
  • 1 tbsp Orange peel, finely diced

For the rice:

  • 80 g Long grain rice
  • 150 g Water
  • 6 small Onions, red
  • 30 g Carrot cubes, fresh or frozen
  • 1 Hot peppers, red, long, mild, diced, fresh or frozen
  • 1 Egg, size M
  • 1 Chicken broth, Kraft bouillon1
  • 1 pinch Pepper, black, fresh from the mill
  • 1 tsp Lemon juice 1

For the vegetables:

  • 1 small Carrot
  • 1 small Cucumber, seedless
  • 0,5 small Sweet peppers, red
  • 10 g Ginger
  • 30 g Mongoose seedlings

For the sauce:

  • 6 tbsp Carolina Honeys BBQ Sauce, (Tony Roma's)
  • 3 tbsp Orange juice

To garnish:

  • 8 piece Papaya, in the shape of a ball
  • Frisée salad


  • Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 2 cm thick slices. Cut this into approx. 2 cm wide strips and cut in half across.
  • For the marinade, squeeze the garlic cloves, wash the small, red chilli, cut across into thin rings, leave the grains and discard the stalk. Mix the ingredients for the marinade and use them to marinate the chicken for 1 hour at room temperature.
  • In the meantime, heat the water for the rice, add the rice and simmer over reduced heat with the lid on for 12 minutes. Mix after 5 minutes so that nothing burns. Remove from heat and let soak for 30 minutes. DO NOT open the lid.
  • In the meantime, cap the onions at both ends, peel and cut into small pieces. Cut a 4 cm long piece from above from a carrot that has been capped, washed and peeled on both sides and work into 2 mm cubes. Freeze unused cubes. Measure frozen goods and allow to thaw. Wash the peppers, cut lengthways, remove the seeds, cut lengthways into thin strips and work across into cubes.
  • Beat the egg, whisk with the chicken stock, pepper and lemon juice. Fry the scrambled eggs with the sunflower oil. Chop up larger pieces.
  • For the vegetables, roughly grate the rest of the carrot (for fresh products), otherwise pretreat a small carrot as above and then roughly grate. Wash the cucumber and sweet peppers, cap at both ends, peel and cut into 1x1x3cm pieces. Wash, peel and cut the ginger into small cubes. Rinse the mung seedlings and use them whole. Cut 8 balls from a washed and partially peeled papaya with a ball cutter.
  • Strain the marinated brisket. Mix the strained marinade with 4 tablespoons of the BBQ sauce and heat, 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 onion, carrot and pepperoni cubes and stir-fry briefly. Add the rice and scrambled eggs and stir-fry for 2 minutes. Take out of the wok and keep warm. Clean the wok.
  • 2 tablespoons of sunflower oil in the wok and stir-fry the chicken 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.
  • Put the rest of the sunflower oil in the wok, add the vegetables except for the mung seedlings and stir-fry for 3 minutes. Deglaze with the orange juice mixture. Season to taste with salt and pepper. Mix in the mung seedlings and remove from the heat.
  • Put the rice in the middle of the serving plate, place the chicken pieces with their sauce and the vegetables, garnish with the papaya balls, serve and enjoy.


  • Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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