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Asian Infused Chicken Niblets with a Green Fried Rice

Prep Time:

Cook Time:


4 Servings


Ingredients (Chicken Nibbles):

1 kg Mick’s Meat Barn Chicken Nibbles

2 tbsp Soy Sauce

2 tbsp Oyster Sauce

¼ tsp Five Spice Powder

1 tbsp Honey

1 tbsp Rice Wine Vinegar

1 tsp Sesame Oil

¼ tsp Chilli Flakes

½ tsp Fresh Ginger, minced

2 Garlic Cloves, minced

Cracked Black Pepper, to taste

Ingredients (Green Fried Rice):

½ cup Long Grain Rice

2-3 tsp Sesame Oil

3 Green Shallots, finely chopped

2 tsp Fresh Ginger, finely grated

3 Garlic Cloves, finely grated

¼ tsp Dried Chilli Flakes, or to taste

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

¼ cup Fresh Coriander, roughly chopped

3 Snake Beans, roughly chopped

2-3 Broccolini Sprouts, trimmed and roughly chopped

2 Shitake Mushrooms (or 3 large button mushrooms), finely chopped

Handful of Sugar Peas, trimmed and roughly chopped

Handful of Snow Peas, trimmed and roughly chopped

3-4 Stalks of Choy Sum, roughly chopped

½ Small Zucchini, halved length wise and finely chopped

Cracked Pepper, to taste

Water, if necessary


Method (Chicken Nibbles):

Step One – In a large bowl, whisk all the ingredients together before adding the chicken nibbles. Toss the chicken in the marinade and refrigerate for at least 3 hours, turning in the marinade to ensure that each piece is coated.

Step Two – Remove the chicken pieces from the refrigerator and bring to room temperature. Preheat the oven at 180c.

Step Three – Place the chicken pieces on a tray and bake for 35-40 minutes, turning occasionally. Remove from the oven and set aside to rest for 5 minutes covered in aluminium foil before serving. 

Method (Green Fried Rice):

Step One – Prepare the rice according to the instructions on the packet. Drain and rinse under hot water. Allow to cool at room temperature on a dinner plate, spreading out to ensure the layer of rice is thin and even.

Step Two – Place the plate of rice in the refrigerator for at least one hour.

Step Three – Prepare all the vegetables and herbs.

Step Four - Over a medium – high heat, warm the sesame oil in a wok or large frying pan. Add the ginger and garlic, stir until aromatic.

Step Five – Add the vegetables to wok/pan along with a dash of water, stir until just cooked through. Remove from the wok/pan into a bowl and set aside.

Step Six – Add a dash more oil to the wok/pan, along with the soy sauce, oyster sauce and rice. Stir to ensure the rice is coated in the sauce and doesn’t stick to the bottom of the wok/pan.

Step Seven – Return the vegetables to the pan. Stir to combine. Serve.

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