Name: Street Style Triple Schezwan Chicken Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Basmati Rice, boiled and cooled completely; 50 g Noodles, boiled hakka noodles; 150 g Boneless Chicken, shredded or chopped very small; 3 tbsp Schezwan Sauce, adjust for spice level; 1 tsp Soy Sauce, dark soy sauce; ¼ cup Cabbage, finely shredded; ¼ cup Carrot, julienned; ¼ cup Green Bell Pepper, finely chopped; 1 tbsp Garlic, finely minced; 1 tsp Ginger, finely minced; 2 tbsp Spring Onion Greens, chopped, for garnish; 2 tbsp Cooking Oil, preferably a neutral oil; ½ tsp Salt, to taste

Street Style Triple Schezwan Chicken Rice

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat oil in a large wok or wide pan on high flame until it starts to smoke slightly.
Add minced garlic and ginger. Sauté rapidly for 10-15 seconds until aromatic but not browned.
10 sec–15 sec
Toss in the finely chopped chicken pieces and stir-fry on high heat until they turn opaque and are fully cooked.
Add the shredded cabbage, julienned carrots, and chopped green capsicum. Stir-fry for 1-2 minutes, retaining their crispness.
1–2 min
Lower the heat slightly and add the Schezwan sauce, soy sauce, and salt. Mix the sauces thoroughly with the veggies and chicken.
Add the boiled and cooled basmati rice along with the boiled noodles into the wok.
Using two spatulas, toss everything together vigorously on high heat, ensuring the rice and noodles are uniformly coated in the fiery red sauce.
Once the rice is heated through and slightly smoky, turn off the flame. Garnish generously with freshly chopped spring onion greens.

How to tell it's done

A vibrant, fiery red mixture of distinctly separate rice grains and soft noodles, interspersed with crunchy veggies and succulent chicken bites.

Getting it right

Tip

Using day-old, refrigerated rice and noodles ensures they don't break or become mushy when tossed vigorously at high street-style heat.

What to serve it with

Serve steaming hot with a side of extra Schezwan chutney and a bowl of clear chicken soup or Manchurian gravy.

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Ingredients