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Chinese chicken and vegetable stir-fry with rice

updated

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s) or turkey
  • 1 bell pepper(s), red
  • 1 broccoli
  • 1 jar mung bean sprouts
  • 1 carrot(s) or vegetables of your choice (e.g. sugar snap peas)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 4 tbsp soy sauce
  • 3 tbsp sweet chili sauce
  • 2 tsp oil, neutral, or sesame oil
  • 100 ml water
  • 2 servings of rice (basmati or jasmine rice)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions and in the desired amount. Rinse the chicken breast, pat dry, and cut into strips. Chop the onion and garlic. Cut the vegetables of your choice into bite-sized pieces. Brown the chicken in a pan with oil. Add the onion and garlic and brown them. Add the vegetables and brown them as well. Deglaze with soy sauce, add water, and season with sweet chili sauce. Add a little more soy sauce if desired. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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