This is a super easy recipe for delicious rice with chicken and lots of vegetables. This quick chicken and rice recipe is a firm favorite in our household. It’s a real crowd-pleaser and perfect for those evenings when you’re lacking inspiration but still want to prepare a tasty meal quickly. Save this recipe, because it’s sure to become a regular feature on your table!
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Why this Recipe Works
This simple chicken and rice recipe takes just 30 minutes to prepare and is highly recommended! It’s the perfect solution for busy weeknights or when you’re looking for a quick, nutritious meal.
Chicken And Rice Ingredients
This recipe allows you to easily create a complete meal that is packed with vegetables, protein and flavor.
- Vegetables: I used green beans, bell peppers and bean sprouts for the vegetables, but you can vary these and add whatever you like or have to hand.
- Protein: chicken, and specifically chicken thighs
- Flavor: I season it with soy sauce, sweet soy sauce, oyster sauce and garlic. So it has a bit of an Asian twist!
Amazing Chicken Recipes
I love chicken — it’s such a delicious and versatile meat! You can season and prepare it in so many ways. The easiest way is, of course, to cook it in a stew, curry or stir-fry, but it is also incredibly tasty when baked in the oven.
Some of my favorite chicken recipes are my crispy chicken or this great chicken casserole recipe. I’m quickly adding this chicken and rice recipe with vegetables to that list of favorite recipes because it’s a winner.
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How to Make this Chicken and Rice Recipe
Making this recipe is fairly easy, as are most of my recipes. You just cook the rice and prepare the rest in a wok or large frying pan!
- Start by making the pickled cucumber and marinating the chicken.
- Cook the rice in the meantime, just follow the instructions on the packet.
- Add the veggies to a frying pan, add the chicken and let everything cook.
- Serve it all together and enjoy!
I like to serve this dish with rice, spring onions and crispy onions. I also make a fresh pickled cucumber salad to serve on the side, which goes really well with it. I always save the leftovers for an easy lunch, or you can freeze them for next time. Let’s get cooking!
FAQ
Can I make this vegetarian?
Sure! Just replace the chicken with your substitute of choice. Tofu, seitan or any meat replacement similar to chicken should work fine.
How do I store leftovers?
Either keep it in the fridge for up to 2 days or freeze the chicken and vegetables for a quick meal. The rice doesn’t hold well when frozen and thawed, so I wouldn’t recommend that.
Can I prepare this dish ahead of time?
Not everything unfortunately, but you can marinate the chicken, cut the veggies and pickle the cucumber beforehand.
Ingredients
- 500 gram chicken thighs (diced)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketjap manis (sweet soy sauce)
- 1 clove garlic (finely chopped)
- 1 tsp honey
- 1 tsp cornstarch
- 1 red bell pepper (diced)
- 1 green pepper (diced)
- 150 gram green beans (halved)
- 100 gram bean sprouts
- 2 spring onions (sliced into rings)
- 300 gram white rice (basmati or other long grain rice)
- Neutral oil
- 1 cucumber (thinly sliced)
- 1 tbsp vinegar
- 1 tsp sugar
- A pinch of salt
- 1 red chili pepper (sliced)
Equipment
- Large frying pan or wok
INSTRUCTIONS (how to make this recipe):
- Cook the rice according to the instructions on the packet.
- In a bowl, mix the cucumber with the vinegar, sugar, salt and red pepper. Leave to stand while you prepare the rest to allow the flavours to blend.
- Next, mix the chicken with soy sauce, oyster sauce, sweet soy sauce, garlic, honey and cornstarch in another bowl.
- Heat oil in a large frying pan or wok, then fry the green beans and bell pepper for 3–4 minutes. Add the chicken and fry until golden brown.
- Finally, add the bean sprouts and spring onions. Mix everything together and simmer for a few minutes. Season with salt and pepper to taste, then reduce the sauce to the desired thickness.
- Serve the chicken with cooked rice and a cucumber salad. Enjoy!
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