Chinese Chicken and Vegetable Wok with Jasmine Rice

5 from 5 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people


Jasmine Rice:

  • 5 g 1 clove of garlic
  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Rice wine
  • 1 tsp Sambal Oelek
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 150 g Carrots cleaned
  • 90 g 1 Onion peeled
  • 145 g 1 Red pepper, cleaned
  • 145 g 1 yellow pepper, cleaned
  • 140 g Brown mushrooms cleaned
  • 50 g Spring onions cleaned
  • 1 tbsp Sunflower oil
  • 200 ml Chicken broth (1 teaspoon instant broth) + marinade
  • 100 ml Cooking cream
  • 1 tsp Sweet paprika
  • 1 tsp Mild curry powder
  • 1 tbsp Sweet chili sauce
  • 0,5 tsp Chili oil
  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Tapioca starch
  • 150 g Jasmine rice
  • 350 ml Water
  • 0,5 tsp Salt


  • 4 piece Parsley stalks for garnish


Chinese Chicken and Vegetable Wok:

  • Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Place the chicken breast fillet strips in a bowl, peel the garlic clove and press in towards the meat strips with the garlic clove press. Light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp), rice wine (1 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (2 strong Add pinches) and colored pepper from the mill (2 big pinches), mix everything and leave to marinate for about 1 hour. Then pour through a kitchen sieve, catch the marinade and mix with the chicken stock (200 ml). Peel the carrots with the peeler and cut into pieces approx. 5 cm long. Cut the carrot pieces first into slices and then into strips. Clean and wash the peppers (red and yellow) and cut into strips. Clean / brush the mushrooms, cut off the stems and quarter the mushrooms. Peel the onion, cut in half, cut into wedges and separate into pieces. Clean and wash the spring onions and cut diagonally into rings. Heat the wok, add sunflower oil (1 tbsp), heat, add the marinated chicken breast fillet strips, fry / stir-fry and slide to the edge of the wok. Add carrot strips and onion pieces and sauté / stir-fry. Add the remaining vegetables (red and yellow paprika strips, mushroom quarters and spring onion rings) and fry / stir-fry. Deglaze / pour in the chicken broth + marinade and sprinkle with sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sweet chilli sauce (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp ) and chilli oil (½ teaspoon), add / stir in the cooking cream (100 ml) and simmer / cook with the lid on for about 6 - 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Jasmine Rice:

  • Bring the jasmine rice (150 g) to the boil in salted water (350 ml / ½ teaspoon salt), stir well, cook / swell with the lid on the lowest setting for approx. 20 minutes.


  • Pour the jasmine rice out of a cup onto the respective plate, add the Chinese chicken and vegetable wok, garnish with parsley and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 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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