Sweet Chilli and Ginger Grilled Chicken with Egg Fried Rice

Sweet Chilli and ginger grilled chicken

This is a BIG favourite in my home! Its a seriously quick throw together meal. Very tasty and you can make it look so pretty and have a little Asian theme 🙂

  • 2 -3 cloves of garlic 
  • 1 2cm piece of ginger
  • 3 Tbsp olive oil
  • 4 – 6 Chicken thighs – skin on
  • +- 4 Tbsp sweet chili Sauce (Wellingtons)
  • Sea Salt and freshly ground black pepper
  • Fresh coriander leaves to garnish

– Heat oven to 180 C

– In a food processor, blitz together the garlic, ginger, olive oil and some salt and pepper to taste.

– Slice through the chicken pieces with a sharp knife, scoring the skin and flesh slightly

– Rub the garlic and ginger paste into the chicken thighs

– Place the chicken pieces on a baking tray and pour the sweet chili sauce over, making sure each piece is covered

– Cook in the oven for 20 – 25 minutes or until the chicken is cooked and nice and crispy on the top

– while the chicken is cooking, make the egg fried rice

Egg Fried Rice 


  • 1 egg
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 2 C  cooked rice (cooled)
  • 100g  frozen peas, defrosted (rinse under warm water to do this quickly)
  • 4 spring onions, finely chopped
  • 100g beansprouts (optional)
  • 1-2 tsp  soy sauce
  • ground white pepper- Beat together the egg and sesame oil and put to one side.- Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.- Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set.-  Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

    – Seve the Chicken pieces next to the rice and garnish with some coriander leaves


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