Spicy Chicken Fried Rice

Ingredients

1/2 x 225g bottle Sichuan spice & chilli stir-fry sauce (or make your own)

700g chicken breast fillets

1 tablespoon peanut oil

1 brown onion, cut into thin wedges

400g packet fresh stir-fry vegetables

250g packet express 90-second brown rice

2 teaspoons sesame seeds, toasted

2 green onions, thinly sliced diagonally

Method

Reserve 2 tablespoons Sichuan sauce. Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour.

Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes.

Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 2 minutes. Add vegetables. Stir-fry for 3 minutes or until just tender. Add rice, sesame seeds and reserved sauce. Stir-fry for 1 minute or until rice is heated through.

Thickly slice chicken. Serve on rice, sprinkled with green onion.

Picture from  taste.com.au