Chicken Biryani Recipe

INGREDIENTS

• • 3 tablespoons light soy sauce 
• • 2 tablespoons sweet chilli sauce 
• • 2 tablespoons oyster sauce 
• • 3 tablespoons peanut oil 
• • 600g chicken breast fillets, trimmed, thinly sliced 
• • 1 brown onion, cut into thin wedges 
• • 2 garlic cloves, crushed 
• • 2 eggs, lightly beaten 
• • 3 cups cold cooked rice (see note) 
• • 1 cup Thai basil leaves 
• • 4 green onions, sliced diagonally 
• • 1/4 cup fried shallots 

METHOD

• 1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken. 
• 
  
• 2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice. 
• 
  
• 3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 3 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve