Rice chicken pan
Our easy rice and chicken stir-fry with colorful vegetables is flavorful, juicy and the perfect dish for a balanced lunch or dinner!
INGREDIENTS
FOR THE RICE
500 ml water
250 g rice (parboiled)
1 tsp salt
1 tbsp butter
1 small onion
FOR THE PAN
1 pepper
1 small broccoli
1 carrot
1 bunch of spring onions
1 onion
1 clove of garlic
300g chicken breast
4 tbsp sunflower oil
½ tsp salt
1 large pinch of pepper
150 ml vegetable or chicken stock
1 pinch cayenne pepper
ASIDE FROM THAT
Salt and pepper to taste
1 tbsp toasted sesame seeds (optional)
PREPARATION
1. For the rice, pour the water into a pot and add the rice. Add the salt and 1 tablespoon butter and stir well. Halve the onion and add it. Simmer over medium heat with a lid on for about 20 minutes.
2. Then remove the rice from the heat and let it steep for about 5 minutes. Then place in a large bowl and let cool completely. Peel or clean the peppers, broccoli, carrots, spring onions, onions and garlic and chop them into small pieces.
3. Cut the chicken breast into strips approx. 1 cm wide. Heat the sunflower oil in a pan and fry the chicken breast for 2-3 minutes. Meanwhile, season with salt and pepper.
4. Reduce the heat slightly and add the vegetables. Fry for about 3 minutes, stirring constantly. Add the cold rice and fry for about 2 minutes.
5. Pour in the broth and let it simmer so that the rice is not too dry but not too moist either. Season with salt, pepper and a pinch of cayenne pepper. Optionally sprinkle toasted sesame seeds over the chicken rice pan. Enjoy your meal!
