Chicken with green Vegetables and Rice

Updated: Jul 5

I enjoy preparing chicken using this method as it is quick, straightforward, and yields a delicious result that never fails to impress. The simplicity of the process allows me to focus on the quality of the ingredients while also saving time in my busy schedule. The marinating step is particularly important, as it infuses the chicken with flavors that are both rich and complex. While the chicken is marinating, I take the opportunity to prepare a side of rice, which complements the dish excellently and provides a perfect base to soak up the flavorful juices from the chicken.

Ingredients

I prefer customizing this dish to my taste using fresh, seasonal ingredients sourced from the local market. This not only enhances the overall flavor profile but also supports local farmers and ensures that I am using the best produce available. The result is a dish that is vibrant and fresh, with flavors that surpass those typically found in Chinese restaurants. On this occasion, I selected an array of all green vegetables, including crisp snap peas, tender broccoli florets, and vibrant green bell peppers. These vegetables not only add a pop of color to the plate but also contribute a delightful crunch and a refreshing taste that elevates the dish to new heights.

The combination of marinated chicken and sautéed green vegetables creates a harmonious balance of flavors and textures. The chicken becomes tender and juicy, while the vegetables retain their crispness, providing a satisfying contrast. I find that the addition of a splash of soy sauce or a sprinkle of sesame seeds at the end of the cooking process enhances the dish further, adding an umami depth that is truly irresistible.

Advice

For anyone interested in trying this recipe, I encourage you to follow the steps closely. Start by marinating the chicken in a mixture of soy sauce, garlic, and ginger, allowing it to soak up the flavors for at least 30 minutes. Meanwhile, prepare the rice according to your preferred method, whether it be steamed or boiled. Once the chicken has marinated, cook it in a hot pan until golden brown and cooked through. In the same pan, quickly stir-fry the green vegetables until they are vibrant and just tender. Finally, combine everything together, serve it over the rice, and enjoy a meal that is not only quick to prepare but also bursting with flavor and nutrition.

Ingredients: simple total time: 35 min., 2 servings

Chicken meat and vegetables:

Side dish :

Preparation:

Preparation of vegetables and chicken meat:

Wash the asparagus and cut off the bottom tough part, then cut into pieces 3.5 cm long.
Wash and clean the pepper from the stem and seeds, and cut into square pieces.
Peel and wash the smaller carrot and cut it into thin julienne strips. Peel and wash the onion and cut it in half, you only need half, and cut it into ribs.
Cut the chicken into thin fillets, then cut them into thin pieces.
Place the meat in a bowl, add soy sauce, teriyaki sauce, and starch, mix everything well, and let it stand for 15 minutes.

Rice:

During this time if you opted for rice like me, then pour a cup of well-washed rice (250 ml) and 720 ml of water into a small saucepan, add a pinch of salt, and put it on low heat to cook for about 15 minutes, covered on low heat. After 15 minutes, remove the lid and cook for another 3 minutes until the rice absorbs the liquid and swells.

Frying Chicken meat:

Pour a little oil into a deep frying pan, and heat over low-medium heat.
Add the meat from the marinade and fry until golden brown on both sides, turning the meat during frying. Place the meat on a plate.

Frying Vegetables:

Add oil to the same pan, wait to warm up, add onion and simmer about 3 minutes, add carrot, spring onions, paprika, asparagus ( or bamboo) fry for about 5-7 minutes, stirring occasionally.
Pour in 1/2 the broth, and continue simmering about 10 minutes, covered.
After the time has passed add the chicken meat, and the rest of the broth, stir, and take the lid off. (Check the taste, add spices as needed).
I did not add any spices because later I will add soy sauce dressing.
Cook about 10-15 minutes, until the meat is tender and the gravy becomes thick.
Two minutes before the end, if you want, you can optionally add sesame seeds.
Serve with rice or Chinese noodles with soy sauce.