Definitions
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Variations
Chicken and rice can be precooked.
For younger students, pineapple may need to be cut into smaller pieces.
All ingredients can be swapped for fresh or frozen produce.
| INGREDIENTS | SERVES 10 | SERVES 20 | SERVES 30 |
|---|---|---|---|
| White rice, cooked | 6 cups | 12 cups | 24 cups |
| Chicken breast, raw | 400g | 800g | 1600g |
| Peas, canned, rinsed and drained | 1 cup | 2 cups | 4 cups |
| Capsicum, canned, rinsed and drained | 1 cup | 2 cups | 4 cups |
| Pineapple, canned, rinsed and drained | 1 can | 2 cans | 4 cans |
| Vegetable oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Soy Sauce, reduced-salt | 45 ml | 90 ml | 180 ml |
| Garlic, minced | 1 tbsp | 2 tbsp | 4 tbsp |
| Ginger, crushed | 1 tbsp | 2 tbsp | 4 tbsp |
| Honey | 1 tsp | 2 tsp | 4 tsp |
| White onion | 1 small | 2 small | 4 small |
| Black pepper | 1 pinch | 2 pinch | 4 pinch |
| Garlic powder | 1 pinch | 2 pinch | 4 pinch |
Method
- Cut raw chicken into pieces of approximately 3cm x 10cm.
- Place raw chicken breast or thigh in the oven, sprinkle with pepper with garlic powder.
- Cook until meat is no longer pink and juices are running clear (approx 25 min cooking time).
- While the chicken is cooking, cook rice (can cook the day before) (1cup of uncooked rice makes
approx 3-4 cups of cooked rice). - Add oil to hot fry pan and cook minced garlic and ginger until fragrant (approx. 2 min)
- Add in pineapple and chicken.
- Add in honey and stir together for 1 min.
- Add rice, peas and capsicum and gently turn over in fry pan.
- Add salt-reduced soy sauce, gently turn over in fry pan.
- Continue to cook for 5 min, gently turning over ingredients every 1-2 mins.
