Ginger Chicken Rice

Ginger Chicken with Rice

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Main courses

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Difficulty Level: Moderate

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Numbers of Portions: 2

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Preparation time: 15 min


1 tablespoon

Vegetable oil

2 cloves (10g)

Garlic, Thinly sliced

1 small (10g)

Onion, Thinly sliced

2 pieces (300g)

Chicken breast, Cut into cubed size

1 teaspoon

Turmeric powder

1 inch (15g)

Ginger, Sliced

1 teaspoon

Black pepper powder

1 tablespoon

Oyster sauce

1 teaspoon

Sweet soy sauce

3 pieces

Birds' eye chilies, Remove stem and sliced

¼ medium

Green capsicum, Cut into cubed size

¼ medium

Red capsicum, Cut into cubed size

1 medium (50g)

Tomato, Cut into 4

1 medium (50g)

Yellow onion

1 stalk

Spring onion, Chopped

2 cups (200g)

Cooked brown rice

½ medium

Cucumber, Thinly sliced

  1.  Heat oil on a non-stick pan, sauté garlic and onion until fragrant.
  2.  Add in chicken and turmeric powder, stir-fry until soften. Let it cook for a while
  3.  Add in ginger, black pepper powder, oyster sauce, sweet soy sauce, chilies, and mix well. Add water if the chicken is too dry.
  4.  Add both capsicums, tomato, and yellow onion. Stir fry until soften.
  5. Add spring onion, stir for 30 seconds and turn off the heat.
  6. Serve with brown rice and sliced cucumber.


*Tips: Thicken the gravy by adding 1-2 tablespoon of cornflour mixture