Chicken and Beef Sauce with Herb-Infused Rice

Ingredients

• 1 lb Chicken breast (cut into strips or cubes)
• 1 lb Beef (cut into strips or cubes)
• Black pepper (to taste, for marinating)
• Paprika (to taste, for marinating)
• White pepper (to taste, for marinating)
• Whole oregano (to taste, for marinating)
• Ground coriander (to taste, for marinating)
• 1 tbsp Seasoning powder (divided between meats)
• 1 tbsp Sesame oil (to bind the marinade)
• 3 tbsp Vegetable oil (for frying)
• 2 cup White rice (uncooked)
• 1 tsp Dried parsley (for the rice)
• 1 tsp Dried basil (for the rice)
• 2 tbsp Oyster sauce
• 1 tbsp Light soy sauce
• 2 tbsp Sweet chili sauce
• 1 tbsp Corn flour (dissolved in water)
• 0.25 cup Fresh pepper blend (blended scotch bonnet or habanero)
• 3 Spring onions (chopped)
• 1 Onion (chopped)
• 1 tbsp Fresh ginger and garlic paste
• 2 Carrots (sliced into strips)
• 2 Bell peppers (assorted colors, sliced into strips)
• 0.5 cup Water (to loosen sauce)

Steps

1. 1

   Cut the chicken breast and beef into uniform strips or cubes. Ensure your vegetables are later cut into the same shape for even cooking.

2. 2

   In separate bowls, season the chicken and beef with black pepper, paprika, white pepper, whole oregano, ground coriander, and seasoning powder. Add sesame oil to both to bind the spices and marinate.

3. 3

   Heat vegetable oil in a pan over medium-high heat. Fry the marinated chicken until golden brown, then remove and set aside. Repeat the process for the beef in the same pan.

4. 4

   Begin boiling your white rice in a separate pot according to package instructions.

5. 5

   In a small bowl, whisk together the oyster sauce, light soy sauce, and sweet chili sauce to create the sauce base.

6. 6

   In another small bowl, dissolve the corn flour in a little water to create a slurry and set aside.

7. 7

   Once the rice is nearly finished, stir in the dried parsley and basil leaves to infuse the rice with herbal flavor.

8. 8

   In the pan used for the meat (using the leftover flavored oil), sauté the chopped onions with the fresh ginger and garlic paste until fragrant.

9. 9

   Stir in the fresh pepper blend and some of the spring onions for heat.

10. 10

    Add the sliced carrots and cook until they soften slightly.

11. 11

    Add the bell peppers and the remaining spring onions. Stir to combine.

12. 12

    Return the cooked chicken and beef to the pan. Pour in the sauce mixture and a bit of water to loosen the consistency.

13. 13

    Give everything a good stir, then pour in the corn flour slurry. Stir constantly as the sauce thickens.

14. 14

    Taste and adjust seasoning if necessary. Cover the pan and let it simmer for about 2 minutes to allow the flavors to meld.

15. 15

    Serve the rich, shimmery sauce over a bed of the herb-infused rice.

Notes

The creator suggests cutting all ingredients (meat and vegetables) into the same shape (strips or cubes) for the best presentation and even cooking. The pepper blend is a nod to Nigerian culinary style for extra heat.

Nutrition per serving

• Main Course
• Stir-Fry
• Chicken
• Beef
• Nigerian
• Christmas
• Dinner
• Comfort Food