Recipe · 15 minutes
15-Minute Cantonese-Style Chicken & Rice
Takeaway on a weeknight, minus the wait and the bag of grease at the bottom of the box. This one's built for the nights you don't feel like cooking properly: a hot pan, a good sauce, and rice that's ready in the time it takes the chicken to cook through.
What you'll need (serves 2)
- 2 chicken breasts or thighs, cut into bite-size pieces
- A splash of oil
- 1 spring onion, sliced, to finish
Method
- Start the Ben's Original Rice according to the pack (90 seconds in the microwave if you're using the pouch) — it'll be ready before the chicken is.
- Heat a splash of oil in a frying pan or wok over high heat until it's just starting to shimmer.
- Add the chicken pieces in a single layer and leave them alone for 2–3 minutes to pick up some colour, then stir-fry for another 2–3 minutes until cooked through.
- Pour in the Ben's Original Spicy Cantonese Sauce and stir to coat every piece. Simmer for 3–4 minutes until the sauce thickens and clings to the chicken rather than pooling in the pan.
- Off the heat, stir through a dash of Amoy Dark Soy Sauce for extra depth and colour.
- Serve straight over the rice, scattered with sliced spring onion.
The takeaway trick: don't touch the chicken for the first 2–3 minutes it's in the pan. Letting it sit undisturbed on high heat is what gives it that seared, slightly caramelised edge instead of just boiling in its own juices.
Can I use prawns or tofu instead?
Yes — prawns need about 3–4 minutes total, so add them straight into the hot pan and don't overcook. Firm tofu works too; pat it dry first so it colours instead of steaming.
Can I make it spicier?
The sauce already has a mild kick — a pinch of chilli flakes added with the sauce turns it up a level without changing anything else.
Can I prep this ahead for the week?
Yes — it keeps well in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce back up, rather than microwaving it bone dry.