We love delicious meals prepared in a wok. Throw in some veggies, chicken, or ground meat, plenty of soy sauce, and other spices… and you got yourself a delicious meal almost instantly. This Chicken Teriyaki with Bell Peppers, Bok Choy & Rice is no exception here. Quick and easy. Replace the rice with noodles and you got yourself a nice pasta dish. ;P
We bought our first wok many years ago. We now have three woks in different designs and sizes sitting around. Of course, you don’t necessarily need that many. One wok is perfectly adequate for cooking. ;P If you only have a large pan, you can of course also use it for preparing dishes like this one here. A large wok simply holds more food… ;)
What ends up in our wok always depends on the food available in our fridge and/or kitchen cupboards. This can vary greatly depending on the day of the week. Onions and garlic are actually a standard, because we always have them lying around somewhere, but the rest? You could say it’s a little surprise every time. For this dish, we happened to have chicken, bell peppers, and bok choy in the fridge. It could have been tofu, zucchinis or carrots as well – we had all of that lying around as well. ;)
It doesn’t really matter what you have at home – as soon as you throw it all together and fry it, it somehow always works. Just make sure the veggies and other ingredients are fresh. My grandma used to say »if it doesn’t fit, make it fit«. You could say the same here. If the combination is a bit wild, just season it properly and everything will be fine. ;P
Anyway. The only thing you really should pay attention to when preparing something in a wok, is the order in which the individual ingredients are added to the wok. Whatever takes the longest needs to go in first. Everything else after that. Though, sometimes it also makes sense to fry something and take it out again while other ingredients are prepared…
This makes sense with chicken and other meats, for example. You want to stir-fry meat (on its own) for some time so it can brown nicely. If you were to leave the meat in the wok, adding veggies and other ingredients to cook them, the meat could end up dry. Nobody wants that! That’s why it’s better to check for cooking times and textures. In the end, everything comes together again. ;)
One of our favorite wok dishes is most definitely Singapore Noodles with Pork. So delicious! Rice noodles with veggies, minced meat, and scrambled eggs – all stir-fried and well seasoned. An absolutely brilliant dish!
Same category, but without noodles: our Easy Egg & Veggie Fried Rice. The best thing you can do with old rice. We love to make it whenever there is some leftover rice in the fridge. No meat needed. The rice is already very delicious with veggies and the scrambled egg alone…
INGREDIENTS / ZUTATEN
(4 servings)
some sesame oil for frying
17.6 oz. (500g) chicken breast
1 medium red onion, in wedges
2 red bell peppers, in strips
2 bok choy, in pieces
1-2 garlic cloves
1 small piece of ginger
1/4 cup (60ml) soy sauce
3 tbsp. water
1 tsp. honey
1 tsp. cornstarch
salt, pepper
cooked rice for serving
black sesame seeds for decoration (optional)
(4 Personen)
etwas Sesamöl zum Anbraten
500g Hähnchenbrustfilet
1 rote Zwiebel, in Spalten
2 rote Paprika, in Streifen
2 Pak Choi, in Stücken
1-2 Koblauchzehen
1 kleines Stück Ingwer
60ml Sojasoße
3 EL Wasser
1 TL Honig
1 TL Speisestärke
Salz, Pfeffer
gekochter Reis zum Servieren
schwarzer Sesam für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Clean the chicken breast, pat dry with some kitchen paper, and cut it into bite-sized pieces. Set aside.
2. Peel the onion and cut it into wedges. Wash and dry the bell peppers, remove the seeds, and then cut into strips. Wash and dry the bok choy, then cut it into bite-sized pieces. Set everything aside. While you prepare the rest of the dish, start cooking the rice (according to the instructions on the package).
3. Peel the garlic and ginger and roughly chop – add both to a blender and mix until you get very small pieces. Add soy sauce, two tablespoons of the water and the honey. Mix, then set aside.
4. Heat up a large wok or frying pan with some sesame oil. Stir-fry the chicken pieces in the hot oil for a few minutes until nicely browned all over.
5. Push the meat to the sides of the wok/frying pan. Add some more oil and sauté the onion wedges for about 1-2 minutes. Add the bell pepper strips and bok choy, mix everything well and cook for a few more minutes. Next, add the sauce, reduce the heat slightly and let everything cook for 2-3 minutes while stirring constantly. The veggies should get a bit softer. Mix the remaining tablespoon of water with the cornstarch, add this mixture to the wok/frying pan and thicken the sauce with it. The chicken and veggies are ready to serve, when coated nicely with the thickened sauce. Season with some salt and pepper if needed.
6. Add the cooked rice, chicken, and veggies to bowls, garnish with some black sesame seeds and serve.
1. Das Hähnchenbrustfilet säubern, mit einem Küchenpapier trockentupfen und dann in mundgerechte Stücke schneiden. Zur Seite stellen.
2. Die Zwiebel schälen und in Spalten schneiden. Die Paprika waschen, trocken, von den Innereien befreien und in Streifen schneiden. Den Pak Choi waschen, trocknen und dann in mundgerechte Stücke schneiden. Alles zur Seite stellen. Während man das Gericht zubereitet, kann man schon mal den Reis (nach Packungsanleitung) kochen.
3. Den Knoblauch und den Ingwer schälen und jeweils grob in Stücke schneiden – in einen Mixer geben und dann möglichst fein zerkleinern. Mit Sojasoße, zwei Esslöffeln des Wassers und dem Honig verrühren. Zur Seite stellen.
4. Einen großen Wok oder Pfanne mit etwas Sesamöl erhitzen. Das Hähnchenbrustfilet im heißen Öl einige Minuten scharf anbraten – das Fleisch sollte rundum gut Farbe bekommen haben.
5. Das Fleisch an den Rand des Woks bzw. der Pfanne schieben, noch etwas Öl nachgießen und darin dann die Zwiebelspalten etwa 1-2 Minuten anbraten. Paprikastreifen, und Pak Choi dazugeben, alles gut vermengen und einige Minuten zusammen mit dem Rest anbraten. Die Soße dazugeben, die Hitzezufuhr leicht reduzieren und dann alles unter ständigem Rühren weitere 2-3 Minuten anbraten – das Gemüse sollte etwas weicher geworden sein. Den verbliebenen Esslöffel Wasser mit der Speisestärke verrühren, zum Wok bzw. zur Pfanne dazugeben und die Soße damit andicken. Wenn die Soße das Hühnchen und das Gemüse schön ummantelt, ist das Gericht bereit zum Servieren. Nach Belieben mit Salz und Pfeffer abschmecken.
6. Den gekochten Reis mit dem Hühnchen und Gemüse in Schüsseln anrichten, mit etwas schwarzem Sesam dekorieren und servieren.
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Here is a version of the recipe you can print easily.
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Chicken Teriyaki with Bell Pepper, Bok Choy & Rice
- Prep Time: 00:20
- Cook Time: 00:15
- Total Time: 00:35
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
This delicious Asian dish is a staple in our family – loved by everyone! You will love this Chicken Teriyaki with Bell Pepper, Bok Choy & Rice too!
Ingredients
some sesame oil for frying
17.6 oz. (500g) chicken breast
1 medium red onion, in wedges
2 red bell peppers, in strips
2 bok choy, in pieces
1–2 garlic cloves
1 small piece of ginger
1/4 cup (60ml) soy sauce
3 tbsp. water
1 tsp. honey
1 tsp. cornstarch
salt, pepper
cooked rice for serving
black sesame seeds for decoration (optional)
Instructions
1. Clean the chicken breast, pat dry with some kitchen paper, and cut it into bite-sized pieces. Set aside.
2. Peel the onion and cut it into wedges. Wash and dry the bell peppers, remove the seeds, and then cut into strips. Wash and dry the bok choy, then cut it into bite-sized pieces. Set everything aside. While you prepare the rest of the dish, start cooking the rice (according to the instructions on the package).
3. Peel the garlic and ginger and roughly chop – add both to a blender and mix until you get very small pieces. Add soy sauce, two tablespoons of the water and the honey. Mix, then set aside.
4. Heat up a large wok or frying pan with some sesame oil. Stir-fry the chicken pieces in the hot oil for a few minutes until nicely browned all over.
5. Push the meat to the sides of the wok/frying pan. Add some more oil and sauté the onion wedges for about 1-2 minutes. Add the bell pepper strips and bok choy, mix everything well and cook for a few more minutes. Next, add the sauce, reduce the heat slightly and let everything cook for 2-3 minutes while stirring constantly. The veggies should get a bit softer. Mix the remaining tablespoon of water with the cornstarch, add this mixture to the wok/frying pan and thicken the sauce with it. The chicken and veggies are ready to serve, when coated nicely with the thickened sauce. Season with some salt and pepper if needed.
6. Add the cooked rice, chicken, and veggies to bowls, garnish with some black sesame seeds and serve.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
