Reader recipe Chicken and Hoisin Fried Rice
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Chicken and Hoisin Fried Rice

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Portion size 4


  • 1 cup 1cuplong grain rice
  • 1-1/4 cups 1-1/4cupswater
  • 2 2skinless boneless chicken breastskinless boneless chicken breasts
  • 1/3 cup 1/3cupchicken stock
  • 3 tbsp 3tbsplow sodium soy sauce
  • 3 tbsp 3tbsphoisin sauce
  • 2/3 cup 2/3cupcarrotcarrots, chopped
  • 1 tbsp 1tbspvegetable oil
  • 1 cup 1cupred bell pepperred bell peppers, diced
  • 1 cup 1cupsnow peasnow peas
  • 1-1/2 tsp 1-1/2tspfresh garlic, minced
  • 1 tsp 1tspfresh ginger, minced
  • 2 2green oniongreen onions
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Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered for 10 minutes. Transfer to a bowl. Cool.

While the rice is cooking, preheat the barbecue or a non stick grill pan to medium high and spray with cooking oil.

Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the centre. Dice and set aside.

Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.

Cook the carrots in a pot of boiling water until tender crisp, about 4 minutes. Drain.

Spray a non stick wok or large skillet with cooking oil, add the vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger, and carrots, cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.

Serve immediately.

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