Prep Time
5 min
Cook Time
10 min
Total Time
15 min


  • 1 cup Jasmine rice
  • 1 cup (150 g) chicken, cut into bite-sized pieces
  • ½ tsp (2 g) baking soda
  • 1 tbsp (15 g) cornstarch
  • ½ tsp (2 g) salt
  • ¼ tsp (1.5 g) white pepper
  • 1 tbsp (15 mL) Asian style chili sauce + 1 tbsp (15 mL) ketchup + 1 tbsp (15 mL) water
  • 1 tbsp (15 g) crushed garlic
  • 2-4 chopped dried long red chilies (or ½-1 tsp or 2-5 g flakes)
  • 2 scallion whites sliced thinly
  • 1 cup (250 g) mixed frozen veg
  • ½ cup (125 mL) chicken stock (optional)
  • 3 tbsp (50 mL) soy sauce
  • green parts of the 2 scallions above
  • salt and pepper to taste


  1. Pre-heat your wok on medium-high heat and prep your chicken while it heats up by tossing it with the baking soda, cornstarch, salt and white pepper.
  2. Once the pan is hot, add a little oil and the chicken pieces. Cook for a minute on each side to get a golden crust and mix in the two sauces.
  3. Remove from the pan.
  4. Wipe the pan clean and then add 3 tbsp of a neutral oil, garlic, chilies and white parts of the scallion. Saute for a minute until fragrant.
  5. Stir in the mixed vegetables and cook for 3-4 minutes, stirring frequently, until tender crisp.
  6. Stir in the stock and then add your rice and soy sauce to the wok.
  7. Mix well, taste, adjust seasoning and add in the chicken.
  8. Serve hot garnished with the scallion greens.


You can make this recipe vegetarian by skipping the chicken and the broth.This also works well with any other variety of medium-grain rice!