Name: Chicken skillet with vegetables and rice
Yield: 4 servings
Cuisine: Asian
Ingredients: Meat, vegetables and rice; 500 g chicken breasts or thigh cutlets (skinless, cut into strips); 250 g long-grain rice (e.g., jasmine or basmati); 1 pc large red bell pepper; 1 pc medium zucchini; 1 ks mrkev; 1 medium onion; 2 cloves of garlic; 20 ml vegetable oil (rapeseed, sunflower) or frying oil; For seasoning; 30 ml soy sauce (preferably reduced-salt); 10 ml lemon juice or rice vinegar; 3 g ground sweet paprika; 2 g ground chili or chili flakes (optional); 2 g ground pepper; a pinch of salt (to taste – soy sauce is already salty) To finish (optional); 10 g sesame seeds; 10 g fresh spring onion or parsley for sprinkling

Chicken skillet with vegetables and rice

Chicken skillet with vegetables and rice is the kind of “I don’t know what to cook but don’t want junk” meal. One pan, a pot for rice, a few basic ingredients and in half an hour you have a balanced meal: juicy chicken, crisp vegetables, a light soy seasoning and rice that soaks it all up nicely. No complicated seasoning, no long time at the stove—yet colorful and tasty enough to enjoy from a lunchbox on day three.

⏱ 30 min● easy♨ 4 servings

Step by step

Instructions

0 z 8

1Step 1Start with the rice so it can cook “on its own.” Rinse the rice in a sieve several times under cold water until it runs almost clear – this removes excess starch so it won’t be sticky after cooking. Put it in a pot, add about twice the amount of water (for 250 g rice about 500–550 ml), season lightly with salt, bring to a boil, then reduce the heat to low, cover, and cook 10–12 minutes until the water is absorbed. Then turn off the stove and let the rice sit covered while you finish the mixture in the pan.
2Step 2Meanwhile, prepare the meat and vegetables. Clean the chicken and cut it into thin strips or small pieces so it browns quickly. Lightly salt and pepper it. Slice the onion into strips, the garlic into slices or mince it. Remove the seeds from the bell pepper and cut into strips, slice the carrot into thin half-moons or matchsticks, and cut the zucchini into half-rounds.
3Step 3In a larger pan or wok, heat the oil. Add the chicken in a single layer and fry on higher heat until it sears and begins to brown on all sides. It’s best not to fuss with the meat too much so it actually fries rather than steams in its own juices. Once the meat is almost done, transfer it to a plate.
4Step 4In the same pan (no need to wash – you’ll use the flavors left from the meat) add another teaspoon of oil if needed, add the onion and carrot and sauté for 3–4 minutes until they start to soften. Then add the bell pepper and zucchini, stir and cook another 3–5 minutes — the vegetables should remain slightly crisp, not completely overcooked.
5Step 5Return the seared chicken with its juices from the plate to the vegetables. Add garlic, sweet paprika, chili (if using) and toss briefly so the spices release their aroma. Then pour in soy sauce and a little water (about 2–3 tablespoons) to create a light sauce that will coat the meat and vegetables.
6Step 6Finish by seasoning — to taste add lemon juice or a little rice vinegar, and perhaps a pinch of salt and pepper. The mixture should be slightly salty, juicy and have a mild “Asian” touch, while remaining a flavor easily enjoyed by the whole family.
7Step 7Fluff the cooked rice with a fork and you have two options: either fold it directly into the pan with the meat and vegetables to make one large stir-fry, or serve it separately as a side and just spoon the mixture over it. If you choose the first option, add the rice to the pan, mix, add a little water if needed so everything combines, and heat briefly.
8Step 8Serve the finished mixture sprinkled with sesame seeds and chopped spring onion or parsley. It also works great for a lunchbox – the rice soaks up the sauce and tastes maybe even better the next day.

Kitchen tip

If you know you'll pack the meal into containers, make a bit more rice and keep the meat and vegetables juicier. Put rice first in the container, top with the mixture and close after it cools. At work just reheat and you have a ready meal prep without thinking about what to eat for lunch.

Customize this recipe

Variants and alternatives

Without soy sauce: if you don’t want soy, use just salt, pepper, herbs (like thyme, oregano) and a drop of lemon — it becomes a more "home-style" Czech version.

Approximate per serving

Nutritional values

Energie520 kcalProteins32 gSacharidy60 gTuky14 g

Chicken skillet with vegetables and rice

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Useful equipment for this recipe

Salente Jasmine 1.9 L – smart rice cooker with automatic programs

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

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Write a comment Cancel reply

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Useful equipment for this recipe

Salente Jasmine 1.9 L – smart rice cooker with automatic programs