Cha Han by Wagamama

 

Stir fried chicken and prawns with sweetcorn, mushrooms and fragrant rice.
This wagamama classic is a real satisfier, you can find the recipe in ‘the wagamama cookbook’. Cooking time is a matter of minuets and preparation time is less than 20.

200g (7 oz) boneless, skinless chicken thigh meat
2 tablespoons yakitori  sauce (see recipe, page 37 of the wagamama cookbook)
2 tablespoons vegetable oil
8 cooked, peeled prawns
2 tablespoons canned sweetcorn, well drained
2 tablespoons mangetout, finely sliced
4 button mushrooms, finely sliced
2 spring onions, trimmed and cut into 2.5cm (1 in) lengths
2 eggs, beaten
75g (3oz) cooked thai fragrant rice
salt
2 tablespoons light soy sauce
miso soup and pickes to serve

Combine the chicken and the yakitori sauce in a bowl. Work gently with your fingers for a few minutes, turning the meat in the sauce. Marinate for at least 30 minutes (1 hours is even better). Remove the chicken, reserving the marinade, and cut the meat on the diagonal into thin slices.

Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the prawns, sweetcorn, mangetout, mushrooms and spring onions along with the chicken and stir fry over a medium heat for about 5 minutes until the vegetables just start to wilt and the chicken is cooked. Add the egg and continue to stir fry until it is just scrambled.

Add the rice. Season with salt and soy sauce and continue stir frying until everything is mixed evenly and the rice is heated through. Divide between 2 bowls and serve with miso soup and pickles.