This Peruvian-Chinese chicken arroz chaufa recipe adds hoisin sauce for a deeper, sweeter flavor

. The dish, known as chifa, gets its signature taste from the combination of soy sauce, garlic, ginger, and a high-heat wok stir-fry technique. It is an ideal way to use up leftover rice and cooked chicken. 

Ingredients

For the chicken and rice

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2 boneless, skinless chicken thighs or breasts, cut into ½-inch cubes

3 cups cold cooked white rice (day-old rice is best)

2 large eggs, whisked

1 red bell pepper, diced

½ yellow onion, diced

1 bunch green onions, thinly sliced (white and green parts separated)

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp vegetable oil, divided

1 tbsp sesame oil

Salt and black pepper to taste 

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For the sauce

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¼ cup soy sauce

2 tbsp hoisin sauce

¼ tsp ground cumin

¼ tsp sesame oil

Pinch of sugar 

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Instructions

1. Prepare the eggs. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and cook, stirring, until set and scrambled. Transfer the eggs to a plate, roughly chop them, and set aside.

2. Cook the chicken. Return the wok to high heat and add another tablespoon of vegetable oil. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5 minutes. Remove the chicken from the pan and set it aside with the eggs.

3. Sauté the aromatics. Add the remaining tablespoon of vegetable oil to the hot pan. Add the diced bell pepper and onion and sauté for 3 to 5 minutes until softened. Add the garlic, ginger, and the white parts of the green onions, and cook for another minute until fragrant.

4. Combine the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, ground cumin, sesame oil, and sugar.

5. Stir-fry the rice. Add the cold, cooked rice to the wok and break it apart, stirring to incorporate it with the vegetables. Add the chicken and pour the prepared sauce over the rice and chicken. Stir continuously to coat everything evenly.

6. Develop flavor. For an extra layer of flavor and texture, spread the rice mixture out on the surface of the wok and let it cook undisturbed for 2–3 minutes to form a slight crust. Then, stir and repeat the process a couple of times.

7. Combine and serve. Add the scrambled eggs and the green parts of the green onions to the wok. Toss gently to combine and heat through. Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed. Serve immediately.