Aeropuerto de Pollo Receta
Try this Aeropuerto de Pollo recipe for a Chaufa recipe with unique flavors and textures.
Similar to arroz chaufa, this dish starts with a stir fry featuring Lee Kum Kee Premium Soy Sauce, Panda Oyster Sauce, and Lee Kum Kee Sesame Oil Blended with Soybean Oil. Where it gets interesting is when you add the starches. Instead of just rice, noodles are added as well to give this dish a unique texture. Give it a try and taste the difference!
What You Will Need
Ingredients
- 1 oz. extra virgin olive oil
- 3 oz. chicken breast, diced
- ½ yellow bell pepper, sliced into strips
- 3 oz. cooked basmati rice, preferably day-old
- 3 oz. cooked spaghetti or lo mein noodles
- ½ tsp. minced garlic
- ½ tsp. minced ginger
- 1 tsp. thinly sliced green onions
- Optional toppings: fried egg or crispy wonton strips
Seasoning
- Black pepper, to taste
- 2 tsp. Lee Kum Kee Premium Soy Sauce
- ½ tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ¼ tsp. Lee Kum Kee Sesame Oil Blended with Soybean Oil
Made with
Lee Kum Kee products
How to make it
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Heat olive oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned and cooked through.
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Add the sliced yellow bell pepper and cook for 2 minutes, until slightly softened. Season with black pepper.
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Add the cooked rice and noodles to the skillet. Use a spatula to break up any clumps of rice and toss everything together evenly.
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Pour in the Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, garlic, ginger, and Lee Kum Kee Sesame Oil Blended with Soybean Oil. Stir-fry everything together over medium-high heat for 2–3 minutes, allowing the rice and noodles to soak up the sauce and get slightly crispy.
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Taste and adjust seasoning as needed. Stir in the sliced green onions just before serving. Plate immediately and top with a fried egg or crispy wonton strips, if desired, for the classic aeropuerto presentation.