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Neven Maguire's Chicken & Rice Stir-Fry

This Neven Maguire's chicken & rice stir-fry recipe is easy and quick and perfect to impress your whole family and kids. Read on for ingredients.


  • 100g roasted peanuts
  • Juice of 2 limes
  • 1 tbsp palm sugar (or light muscovado sugar)
  • 2 tsp rice vinegar
  • 2 tsp dark soy sauce
  • 3 tbsp fish sauce
  • 1-2 red chillies, finely sliced
  • 3 tbsp groundnut oil
  • 2 chicken breasts, thinly sliced
  • 2 eggs, beaten
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 175g Uncle Ben’s long grain rice, cooked
  • 200g beansprouts
  • 4 spring onions, thinly sliced
  • 2 tbsp roughly chopped fresh coriander
  • Lime wedges, to serve


  1. Blend the peanuts in a mini food processor, or using a pestle and mortar, until roughly ground.
  2. Mix the lime juice, sugar, rice vinegar, soy sauce, fish sauce and chilli (using 1 or 2 depending on how hot you like it) together in a small bowl, stirring to dissolve the sugar and set aside.
  3. Heat two tablespoons of the oil in a wok until really hot and then stir-fry the chicken pieces for 6-8 minutes, until just turning golden and cooked through. Remove with a slotted spoon and keep warm.
  4. Pour in the beaten egg in and quickly swirl the wok around to stick up the sides in thin layer. Leave for about 30 seconds until just set and then break the egg up into small pieces with a wooden spoon. Remove and reserve with the chicken.
  5. Wipe the wok out with kitchen paper and return to a medium heat, adding the remaining tablespoon of oil. Stir-fry the shallots and garlic for 2-3 minutes until softened and just catching colour.
  6. Add the Uncle Ben’s rice into the wok with the beansprouts, spring onions and coriander, tossing for about 1 minute to wilt the bean sprouts. Finally, return the cooked chicken and egg to the pan, tossing everything well to combine.
  7. Serve the stir-fry in warm bowls with lime wedges and a little pile of ground peanuts to one side.

Serves 4

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