Vikki's Chicken and Rice

This is the fastest supper recipe you'll ever find. From taking the chicken breasts from the freezer, to serving this fragrant dish, needs only 25 minutes. To achieve this you need a microwave oven and a wok, plus a chopping board, a sharp knife, and a spoon for stirring - nothing else! And thanks to my friend Vikki, who gave me permission to use her recipe - it has pleased so many people.

  • Total time: 25 minutes

Serves: 6


  • 250g chicken breast (about 2)
    125g bacon rashers
    1 large onion
    1 15ml tbsp sunflower oil
    250g basmati rice
    500ml boiling water
    1 15ml tbsp sunflower oil
    1 jar spicy tomato pickle
    Half a jar of cold water


  1. Fill kettle and switch on to boil. Thaw chicken breasts in microwave for 60 seconds. Thaw bacon rashers in microwave for 30 seconds.
  2. Meanwhile, chop onion, and add to wok (or large frying pan) with 1 tbsp oil. Saute on low heat while you cut chicken into 1cm cubes, and bacon into 1/2 cm strips across the width of the rashers. Add cubes and strips to pan, stir, and leave to saute gently while preparing rice. Cooks Tip: Chicken and bacon are much easier to cut when semi-frozen.
  3. Put rice into microwaveable dish with 1 tbsp oil, pour over 500ml boiling water and stir to separate grains. Cover and microwave for 5 minutes on full power, and for a further 15 minutes on 30% power (defrost setting). Times used are for 950w microwave. Check User Instructions for your oven, and adjust times if necessary.
  4. Tip pickle into wok, half fill jar with cold water, replace lid and shake. Add jar contents to wok, stir into onion mixture and bring to boil over low heat.
  5. Rice should be cooked by now - tip into wok with meat mixture and mix everything together thoroughly. Serve immediately in a warmed dish. Watercress, Rocket and Spinach goes well as a side. Cook's Tip: Once rice is added and stirred through, TURN OFF HEAT or rice will stick!