Chicken & Green Bean Stir Fry With Sticky Rice

A fusion Asian dish with Malaysian, Thai and Chinese influence!

Chicken and green bean stir fry served with coconut pandan sticky rice

Traditionally, sticky rice is soaked for around 8 hours and steamed in a bamboo steamer. Our version is cooked in a different way for those running short of time. Long beans can also be pan fried rather than fried with oil.

INGREDIENTS (serves 2)

  • 300 grams mince chicken or mince pork
  • 300 grams long bean (can substitute with green beans)
  • 4 cups Sunflower or cooking oil
  • 2 whole bulb of garlic sliced and fried with oil
  • 10 baby shallots (can substitute with 1 onion)
  • Soy sauce
  • Oyster sauce
  • White pepper
  • Chinese cooking wine
  • Malaysian Chilli Sambal


  1. In a small bowl toss the mince chicken with 2 TB of soy sauce, 1 TB of Chinese cooking wine and the ground white pepper. Marinate in the fridge for a few hours
  2. Wash and cut the beans to 5cm long
  3. Cook the rice from the below steps
  4. Mix 2 TB of oyster sauce, 1 ½ TB of soy and a splash of Chinese cooking wine and set aside in a separate bowl (measurements can be adjusted to your liking)
  5. Remove the garlic skin and thinly slice the garlic into garlic chips
  6. Heat up 4 cups of cooking oil in a medium sized pot
  7. Fry off all garlic chips until it turns a slight golden brown, remove from the oil and drain on some kitchen paper towel to prevent it from cooking further
  8. Fry long beans in batches for around 3 to 5 minutes, until you see air pockets forming on the skin of the beans, remove the beans with a slotted spoon and soak off the excess oil with kitchen paper towel. Set the beans aside
  9. In a wok or fry pan, heat some oil. Cook the sliced shallots, chicken and stir fry about 3 minutes or when it turns brown. Add the fried green beans back to the pan with the sauce mixture from point 3. Add 2 TB of our Malaysian Chilli Sambal and fried garlic chips stir until it is evenly mixed in
  10. Taste and adjust seasoning to your liking
  11. Serve with Coconut and Pandan sticky rice (see below) and add another spoonful of our Sambal on your rice

Coconut Pandan Sticky Rice


  • 2 cups sticky rice (also glutinous rice)
  • 1 1/2 cups water
  • 1 cup coconut milk
  • 4 pandan leaves tied in a knot
  • 1/2 teaspoon salt
  • ½ teaspoon of sugar


  1. Gather the ingredients
  2. Rinse and drain rice and place sticky rice in your instant pot
  3. Add the water and coconut milk and stir
  4. Let the rice stand at least 1 hour and up to 4 hours if time permits
  5. Add the pandan leaves, salt and sugar and stir once more. Turn on your rice cooker / instant pot rice setting (13 min)
  6. When your rice cooker switches off, let the rice sit at least 5 minutes longer.

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