~Recipe Credit: Umm Aa’ishah~

Ingredients

Chicken:

• 250g boneless chicken (stripped)
• 1/2 an egg (beaten)
• 1/2 tsp schezwan sauce
• 1/4 tsp salt
• 1/2 tbsp soy sauce
• 1/2 tbsp corn flour
• 2 tbsps water

Rice:

• 3/4 cup rice (washed & soaked for 30 mins)
• 1 1/2 tsp salt
• 1/2 medium onion (chopped)
• 125g-150g Schezwan chutney (We use Chings – available in indian grocery stores. Barkat / Kismat in Bolton)
• 1/2 tsp msg
• 3 tbsps soy sauce
• 1/2 a carrot (stripped into small strips )
• 3 tbsps oil
• 3/4 cup finely sliced cabbage
• 1/2 cup of mixed peppers (sliced)
• Sliced spring onions to garnish
• 2 eggs (beaten)

Method 

1. Recite Bismillah.
2. Marinate chicken in salt, schezwan sauce & soy sauce for at least 30 mins.
3. Once the chicken is marinated, add the water, beaten egg & cornflour & mix.
4. Fry chicken in very hot oil for 3 1/2 mins or till chicken is fully cooked. Drain & set aside.
5. Meanwhile fill the pot with enough water to cover the rice.
6. Add salt & allow to boil till fully cooked (approx 8 mins).
7. Cook onions in oil till transparent.
8. Add cabbage, carrots & mixed peppers. Stir fry on high heat.
9. Add in schezwan chutney & soya sauce. Cook for a few mins. Till oil releases.
10. Add in the beaten eggs & stir continuous till cooked.
11. Then add the rice, chicken & msg.
12. Garnish with spring onions and serve.
13. Remember us in your Duas & Enjoy!