Chicken with rice and Chinese vegetables
Chicken with rice and Chinese vegetables
When I want something quick, filling, and hassle-free, I make this chicken with rice and Chinese vegetables. It's the kind of dish you should prepare right before serving; there's really no point in making it in advance – everything goes quickly, but it's good to have everything ready at hand. I used chicken breast with tandoori spices, frozen vegetables, and easy-to-cook Thai rice. It’s a recipe from the 'everything should be done almost at once, so it’s fresh and hot when served' series.
Quick Info
Total time: about 35-40 minutes
Preparation time: 5 minutes (preparing ingredients)
Cooking time: 30-35 minutes (everything goes in parallel)
Servings: 4
Difficulty: easy
Recipe type: main course, quick, for any day
Ingredients
Chicken breast fillet, approx. 600 g
Tandoori spices (a mix of chili, sweet cumin, coriander, salt, sugar, cinnamon)
Olive oil
Packaged rice (I used Thai, 2 bags, approx. 250 g in total)
Frozen Chinese vegetables, approx. 600 g
Soy sauce (2 tablespoons)
Worcestershire sauce (1 tablespoon)
Salt
Optional: chili or hot pepper paste (Eros Pista – it’s very salty and spicy)
Preparation method
1. Start with the chicken breast. Cut it into fillets if it’s not already done, and season it well with the tandoori mix. You can cover it evenly; there shouldn’t be any uncovered spots. Heat a bit of olive oil in a large pan over high heat. Place the fillets and let them fry uncovered for about 15 minutes, stirring or turning occasionally. The chicken should acquire a slight crust but not dry out.
2. Meanwhile, bring about 2 liters of salted water to a boil in a large pot. When the water starts boiling, add the bags of rice. Let them boil uncovered for about 15 minutes, or until the rice is well swollen and cooked, following the instructions on the package.
3. While the chicken is frying and the rice is boiling, take care of the vegetables. Place the frozen Chinese vegetables in a wok or a large pan with a splash of olive oil. Let them cook over high heat for about 10 minutes, stirring occasionally to prevent sticking.
4. After the vegetables have sautéed and started to soften, add two ladles of hot water from the rice directly over the vegetables. Also, add 2 tablespoons of soy sauce and 1 tablespoon of Worcestershire sauce. Stir, then reduce the heat and cover the wok. Let it simmer for about 10 minutes until the vegetables are tender but not too soft.
5. All three – chicken, rice, and vegetables – should be ready at about the same time. The idea is to serve them immediately while hot. Drain the rice and remove it from the bags, cut or tear the chicken if you want smaller portions, and place everything on a plate alongside the vegetables with their sauce.
Why I make this recipe often
It’s quick to make when you don’t have much time to spend in the kitchen, the ingredients are easy to find, and you don’t need complicated techniques. I like that you can adapt the vegetables you use; there’s no need to measure everything precisely. Packaged rice saves some hassle. It’s filling and works for lunch or dinner.
Tips and variations
Tips
If you want the chicken to be more tender, don’t cut it too thin and don’t leave it on the heat too long after it gets color.
For the vegetables, you can add a bit of chili or hot pepper paste towards the end if you want it spicy. Be careful with Eros Pista – it’s very salty, so don’t add too much.
Try to synchronize the cooking times: have the chicken, rice, and vegetables ready at the same time.
Substitutions
You can use your favorite spice mix if you don’t have tandoori on hand, but the flavor will change. The chicken also works with other oriental spices.
Instead of packaged rice, you can use regular rice, just adjust the cooking time.
Frozen Chinese vegetables can be replaced with any mixed frozen vegetables, but some options don’t have that Asian note.
Variations
You can use other types of meat if you don’t have chicken breast (for example, turkey fillet).
Add sesame seeds at the end for texture if you have them at home.
For a stronger taste, you can add a bit more soy sauce, but watch the salt.
Serving ideas
The simplest way is to serve all components on the same plate, hot.
If you want, you can separate the rice and vegetables and place the chicken on top for a nicer presentation.
It also works in a lunchbox for work, although it’s best warm and fresh.
Frequently asked questions
1. Can I use chicken thighs instead of breast?
Yes, but the frying time will be a bit longer, and the meat will be juicier. Cut the boneless thighs into thin slices for quicker cooking.
2. Can I use regular rice instead of packaged?
Yes, it works fine, but you need to measure it and drain it manually. Make sure it’s cooked but not too soft.
3. Do I have to use Chinese vegetables?
No, you can use other vegetable mixes, but some don’t have that specific flavor. With a splash of soy sauce and Asian spices, you can adapt it.
4. Do I need a wok, or can I use a regular pan?
Any large pan works, just make sure there’s enough room for the vegetables. In a wok, the vegetables cook more evenly, but it’s not mandatory.
5. Can I add mushrooms or other fresh vegetables?
Yes, you can add them towards the end, but you need to slice them thinly and cook them just until tender.
Nutritional values
Approximately, for one serving of this recipe (for 4 total servings):
Calories: 420-470 kcal
Protein: 32-34 g
Carbohydrates: 50-55 g
Fats: 8-10 g
Values vary depending on the amount of sauce used and the type of vegetables. Soy sauce and hot pepper paste can add extra sodium.
Storage and reheating
This dish doesn’t store excellently; it’s meant to be served immediately after cooking. However, if there are leftovers, they can be kept in the fridge in a well-sealed container for up to 24 hours. When reheating, the rice and chicken may become drier, and the vegetables will soften, so it’s best to make just what you consume right away.
Ingredients: chicken fillet about 600 g, tandoori spices (chili, sweet cumin, coriander, salt, sugar, cinnamon), olive oil, packaged rice (I chose Thai, from Scotti) 2 pieces, about 250 g, frozen Chinese vegetables about 600 g, soy sauce, Worcestershire sauce.
