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  • 500g Chicken breast or thigh fillets (you can purchase pre-sliced breast fillets)
  • 2 cups Jasmine rice
  • 10g Ginger
  • 1 clove Garlic
  • 1 piece Lemongrass
  • 1-2 Spring onions, sliced finely
  • 150g Peas
  • 1 Carrot, finely diced
  • 1 Capsicum, finely diced
  • 150g Mushrooms, finely sliced
  • 50g Snow peas
  • 50g Bean sprouts
  • ¼ bunch Coriander, finely washed and roughly chopped


  • Preheat oven to 180C.
  • Measure rice and rinse with water in large sieve. Drain water to remove starch; water should run through clear.
  • After rinsing, place rice into deep baking tray and then add 4 cups of boiling water. Cover tray with alfoil and cook in oven for 20 minutes.
  • Defrost peas in a microwave for 2 minutes or until steaming.
  • If applicable, cube chicken breast into 1-2cmx1-2cm
  • Take rice out of oven and leave alfoil on for 5 minutes. Remove foil and separate rice grains with a spoon.
  • Meanwhile, in a separate pan or wok, fry lemongrass, garlic and ginger with capsicum and mushrooms for approx. 5-10 minutes.
  • Add chicken and peas to pan or wok and mix well.
  • Add the chicken and vegetable mix to the cooked rice and top with spring onions, snow peas, bean sprouts and coriander.

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Content Updated: Apr 2024