This one-pan, Thai-inspired dish is a delightful blend of sweet, savory, and fragrant ingredients, and a favorite at our place.
I originally wanted to make this rice with cauliflower rice but the other member of my household begged me to go with the traditional option. I love cauliflower rice, but when you’re an active guy pushing 6ft 4in, sometimes you just need more calories and carbs than cauli-rice offers. And so this became our Sunday night dinner.
Thai food is one of my favorites, and something that Sydney does particularly well. Every time I go home I request a trip to my family’s favorite Thai restaurant. It’s nothing fancy, but ingredients are ultra-fresh. It’s energetic, vibrant, fast, and tasty-- and that’s my kind of cooking.
This dish offers a little bit of everything; high-fiber carbs, lean protein, veggies, fruit and a drizzle of fat. It comes together quickly, and efficiently, making it a delicious and well-rounded weeknight dinner.
- 2 tsp canola oil
- 1 tsp fresh ginger
- 2 cloves garlic
- 1 lb (450g) skinless, boneless chicken breast
- 1 red or orange bell pepper
- 1 cup broccoli (or peas)
- 1 spring onion
- ¾ cup mango
- ½ lime
- 2 tbsp reduced-sodium soy sauce
- 1 tsp curry powder
- 2 cups cooked wild rice (I used forbidden rice)
- 2 tbsp fresh cilantro
- Crush and finely dice the garlic. Finely dice (or grate) the ginger.
- Cut the bell pepper into thin strips. Discard the membranes and seeds.
- Chop the broccoli into bite-sized pieces, and cut the lime into two wedges.
- Peel the mango and chop into ½ inch (1cm) cubes.
- Slice the chicken breast into thin strips.
- Pour the canola oil into a non-stick pan, and place the pan on the stove. Turn the stove onto medium-high heat.
- Add the garlic, and ginger to the pan, and stir-fry until both are golden and aromatic.
- Add the chicken strips to the pan, and cook until browned all over.
- Toss the chopped broccoli, and bell pepper strips into the pan, along with the soy sauce. Stir-fry for 2-3 minutes. Squeeze half of the lime (1 wedge) over the pan, and save the remaining wedge for serving.
- Add the cooked rice, mango, and curry powder to the pan. Stir-fry until all the ingredients are heated through.
- Remove the fried rice from the heat, and finely chop the cilantro.
- Sprinkle the chopped cilantro over the fried rice and serve with the remaining lime.