The first thing we need to do is to season the
Tyson® Chicken Breasts (1 lb)
Chinese Five Spice Powder (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Mix well and let it marinate for a few minutes.
Heat your wok or nonstick frying pan (you’ll need a large one) on medium-high heat, add
Vegetable Oil (2 Tbsp)
then add the seasoned chicken. Since we’re working with fairly high heat, remember to stir and it will cook in about 3-4 minutes. Now remove and set aside.
Add the remaining
Vegetable Oil (1 Tbsp)
to the wok, then add the
and grate in the
Garlic (3 cloves)
Fresh Ginger (1 tsp)
. Let that cook for a minute, then add the
Carrots (1 cup)
Bell Peppers (1/2 cup)
Celery (1/2 cup)
. Cook for about 3-5 minutes.
Now add the
Scotch Bonnet Pepper (1/2)
Dark Soy Sauce (3 Tbsp)
, followed by the pre-cooked chicken and
Sesame Oil (1/2 tsp)
. It will go very dark, that will change soon.
Now it’s time to add the
White Rice (5 cups)
, make sure you chilled it a bit so we get that grainy texture, and stir well. Since the rice is already cooked, all we’re doing is heating it through and infusing it with the main flavors of the fried rice.
Now it’s time to add the remaining 3 ingredients. Add the
Bean Sprouts (1 cup)
and toss, then top with the
Culantro Leaves (1 Tbsp)
and cook for 1-2 minutes. That’s it, you’re done.