If you are anything like me I ALWAYS want Asian food. This recipe always satisfy and has plenty of room for modification. You can add different vegetables, tofu, shrimp and even bacon; you can't go wrong!
Place olive oil in a medium sauce pan, add chicken with bone. Add tbs of soy sauce over chicken. In Small bowl, combine garlic powder, chili powder and chili flakes, mix. Sprinkle 1/2 of the mixture over chicken breast, cover with lid. Cook 5-7 minutes, flip chicken. Sprinkle the rest of mix over the chicken, cover again. Cook another 5-7 minutes, checking the chicken occasionally. You may continue flipping as desired. When chicken is finished cooking, remove, de-bone, cut into 1/2" chunks and set aside.
In a wok or large frying pan add 2-3 tbs olive oil OR wok oil, heat. Add onion, red pepper and 3/4 slaw mix, sauté until onions are transparent. Move vegetables to one side of the pan, add eggs to empty part of the pan and scramble. Note: You can cook eggs in another pan if preferred and then add them. Add rice, chili paste and chicken, mix together. Pour remaining soy sauce (1/4 cup) over, mix well. Continue to heat until desired texture is reached, usually 2-4 more minutes.
You may add more or less soy sauce to taste. Mushrooms, bacon, and bok-choy are just a few of my favorite additions to this awesome dish. Feel free to top with Sriracha and enjoy!
Hi, I'm Ashley!
I am a Southside Chicago native, mompreneur, and lover of all things social! I love to travel, meet new people, and practice my role as a self proclaimed food critic & Rosé connoisseur here in the City!
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