Stir-Fried Chicken with Rice and Vegetables

This delightful dish combines tender chicken pieces with a medley of vegetables, all stir-fried to perfection and served alongside fragrant rice. It's an all-in-one meal that bursts with flavor, thanks to the fresh ingredients and simple spices used. The chicken is juicy, the rice is perfectly cooked, and the vegetables add a vibrant splash of color and texture. It's a nutritious meal that's quick to prepare, making it perfect for busy weeknights or a casual dinner with friends. The addition of mushrooms and pea pods brings an earthy sweetness, while the leeks and red peppers offer a mild onion-like flavor and a pop of color. A dash of lemon juice ties everything together with a fresh citrusy note. Plus, it's easy to adapt to different tastes or dietary needs. Serve it hot, garnished with freshly chopped parsley, for a nourishing meal that’s as delicious as it is satisfying.

Ingredients

Main Ingredients

• 4 chicken fillets
• 200 g rice
• 150 g mushrooms
• 100 g chicken broth
• 200 g sugar snap peas
• 1 leek
• 1/4 red bell pepper

Spices and Sauces

• 1/2 bunch of parsley
• 1 tbsp lemon juice
• 2 tsp oil
• Salt
• Pepper

Preparation Time

30 minutes (including preparation and cooking)

Step-by-Step Instruction

1. Prepare the rice according to the package instructions, then set aside.
2. Clean the leek thoroughly and slice it into thin strips lengthwise.
3. Clean the sugar snap peas, then blanch them in boiling water for about 2 minutes. Quickly cool them in cold water and drain.
4. Clean the mushrooms and slice them thinly. Drizzle with lemon juice to prevent browning.
5. Cut the chicken fillets into small, bite-sized pieces.
6. Heat oil in a deep pan or preferably a wok.
7. Stir-fry the chicken pieces thoroughly until golden, then remove them from the pan.
8. In the same pan, add the leeks, mushrooms, and sugar snap peas; stir-fry for about 2 minutes in the remaining oil.
9. Pour in the chicken broth, returning the chicken pieces to the pan with the vegetables.
10. Season with salt and pepper to taste and allow the ingredients to cook on medium heat for about 5 minutes.
11. Meanwhile, dice the red bell pepper into very small cubes and finely chop the parsley.
12. Mix the red pepper and parsley into the cooked rice for added flavor and color.
13. Serve the chicken and vegetable stir-fry alongside the seasoned rice.
14. Enjoy your meal!

Tips

• Substitution: You can substitute chicken with tofu for a vegetarian option.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Spice it up: Add a pinch of chili flakes for a spicy kick.

Nutrition (per serving)

• Calories: 450
• Protein: 30g
• Fats: 10g
• Carbohydrates: 55g

Variations

• Low-Carb: Use cauliflower rice instead of regular rice.
• Gluten-Free: Ensure the chicken broth is gluten-free.

Serving Suggestions

• Pair with a side of mixed greens salad.
• Garnish with extra parsley and lemon wedges for a fresh finish.

Best Places

• The Golden Wok - Offers a wide variety of Asian cuisine with an emphasis on fresh ingredients. Location: 23 Queen Street, London, UK.
• Pacific Rim Cafe - Known for its vibrant stir-fry dishes. Location: 742 Elm Street, San Francisco, USA.
• Bamboo Delight - A cozy restaurant with signature chicken dishes. Location: 85 King St, Sydney, Australia.
• Sunshine Grill - Famous for its vegetable-rich stir-fry options. Location: 349 Pine Ave, Toronto, Canada.
• Zen Palace - A fusion of traditional and modern flavors. Location: 92 Orchid Rd, Singapore.
• The Rice Bowl - Offers a warm ambiance and hearty meals. Location: 18 Cherry Lane, Dublin, Ireland.
• Spicy Spoon - Delivers bold flavors in every dish. Location: 67 Mango St, Auckland, New Zealand.
• Green Leaf Cafe - Focuses on healthy and fresh ingredients. Location: 49 Olive Blvd, Cape Town, South Africa.
• East Meets West Diner - Known for creative combinations. Location: 56 Palm Strasse, Berlin, Germany.
• Urban Tadka - A mix of traditional recipes with a twist. Location: 100 Ocean Dr, Miami, USA.