Ginger chicken with 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: 30 min


1 tbsp

Vegetable oil

2 cloves (10g)

Garlic, thinly sliced

1 small (10g)

Onion, thinly sliced

2 pieces (300g)

Chicken breast, cut into cubed size

1 tsp

Turmeric powder

1 inch (15g)

Ginger, sliced

1 tsp

Black pepper powder

1 tbsp

Oyster sauce

1 tsp

Sweet soy sauce

3 pieces

Bird's eye chillies, remove stem and slice

1/4 medium

Green capsicum, cut into cubed size

1/4 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

1/2 medium

Cucumber, thinly sliced


  • •  Heat oil on a non-stick pan, sauté garlic and onion until fragrant and caramelized to a golden-brown colour. 
  • •  Add in chicken and turmeric powder, stir-fry until soften. Let it cook for a while.
  • •  Add in ginger, black pepper powder, oyster sauce, sweet soy sauce, chilies and mix well. Add water if the chicken is too dry.
  • •  Add both capsicums, tomato and yellow onion. Stir fry until soften.
  • •  Add spring onion, stir for 30 seconds and turn off the heat.
  • •  Serve with brown rice and sliced cucumber.
  • •  Thicken the gravy by adding 1-2 tablespoon of corn flour mixture.