Weeknights are not the nights I want to spend a lot of time in the kitchen. After a long day working I got better things to do. Cooking dinner has to be quick and easy during the week – that’s why sir-fry dishes are perfect for those evenings. All you got to do is chop some veggies, cut meat into small pieces and whip up a quick sauce. You throw all of that in a big wok (or pan) and you are pretty much done ;) These Stir-fry Veggies & Chicken with Rice are a perfect example for these type of dishes. Quickly prepared and just as quickly on your plate! Perfect ;)
I can’t repeat it often enough – I love cooking and baking, pretty much everyday, but there is a point where I am tired of cooking and baking ;P In the evening though… I’m done. No more time in the kitchen please! After a long day of work I need meals that can be prepared in a few minutes. Super quick but still delicious, of course! ;P
Simple and easy stir-fry dishes are perfect for those nights. If you got someone to help you everything should be ready in a few minutes. Some chopping, creating a sauce to season everything and boom… you’re done. Ok – you also need to stir-fry everything but that’s done quickly as well. Easy-peasy and delicious!
The veggies that end up in our wok change a lot tbh. It depends on what’s in the fridge that day. We always have onions, garlic, and carrots at home – so that’s a staple. Here we added eggplant, broccoli, and bell peppers to the mix as well. Other veggies would work as well Spring onion, zucchini, cabbage, bok choy… all works well here. You just have to make sure you add the veggies according to their cooking time. You don’t want one veggie to be mushy while the other one is still raw.
We added chicken here as well to the mix but that is up to you. If you prefer pork, you can use that instead. If you want to use fish – go for it. This dish also works without adding any type of meat tbh. If meat is not your thing just add tofu instead. All fine here.
In case you want to try more stir-fry dishes you should definitely should take a look at two of my favorite recipes prepared in a wok: Easy Fried Rice with Eggs & Veggies or my favorite wok dish aka. Spicy Pork Udon Noodles. They’re so damn yummy!
INGREDIENTS / ZUTATEN
(4 servings)
For the wok dish:
Wok oil* for frying
14 oz. (400g) chicken breast (boneless), in strips
1 medium eggplant, diced
1 medium carrot, julienned
1 broccoli head, in florets
2 bell peppers (yellow & red), in strips
2-3 garlic cloves, finely chopped
1 spring onion, in rings
For the sauce:
1/4 cup (60ml) soy sauce*
1/3 cup (80ml) water
1 tsp. cornstarch
1 small piece of ginger, finely grated
1 tbsp. dark soy sauce*
1-2 tsp. crispy chili oil*
1 tsp. honey
salt, pepper
some roasted sesame oil*
some black sesame seeds (optional)
about 7 oz. (200g) cooked rice per person
(4 Portionen)
Für das Wok-Gericht:
Woköl* zum Anbraten
400g Hähnchenbrustfilet, in Streifen
1 mittelgroße Aubergine, gewürfelt
1 Karotte, gestiftelt
1 Brokkolikopf, in Röschen
2 Paprika (gelb & rot), in Streifen
2-3 Knoblauchzehen, gehackt
1 Frühlingszwiebel, in Ringen
Für die Soße:
60ml Sojasoße*
80ml Wasser
1 TL Speisestärke
1 kl. Stück Ingwer, gerieben
1 EL dunkle Sojasoße*
1-2 TL Crispy Chili Oil*
1 TL Honig
Salz, Pfeffer
etwas geröstetes Sesamöl*
etwas schwarzer Sesam (optional)
etwa 200g gekochter Reis pro Person
Note: The recipe lists some ingredients/spices that are not common in every household. If you like to eat and cook Asian meals, you might want to stock up on these ingredients. You can get everything in the Asian supermarket – the links in the recipe are only there, so everyone knows what they have to look for ;)
DIRECTIONS / ZUBEREITUNG
1. Clean the chicken breast and cut into (thin) strips. Wash and dry the veggies. Dice the eggplant, cut the carrot into thin sticks, break the broccoli into bite-sized florets, remove the insides from the bell peppers, cut them into quarters and then into strips. Peel and finely chop the garlic cloves. Slice the spring onion into rings and separate the white and green parts (green is for decoration). Peel and finely grate the ginger for the sauce. Set everything aside.
2. Prepare the rice according to the packet instructions. While the rice is steaming, you can start cooking the chicken and veggies.
3. Heat up a large wok* (or large frying pan) with some wok oil. Add the chicken strips and cook until slightly browned. Remove the meat from the wok and add a little more oil. Add the diced eggplant, season with a little salt and stir-fry for a few minutes. The pieces of eggplant should have softened a little with a tiny bit of color. Eggplants tend to soak up a lot of oil, so you may need to add a little more oil to prevent the pieces from burning.
4. Next, add the carrot sticks and broccoli florets to the wok and stir-fry for about 2-3 minutes. When the veggies have softened a little, add the bell pepper strips, garlic and the white parts of the spring onion – stir-fry everything for another 2-3 minutes.
5. While the veggies are cooking, prepare the sauce. Mix the soy sauce with water, cornstarch, grated ginger, dark soy sauce, crispy chili oil, and honey in a small bowl. Season well with pepper – hold back on the salt, as soy sauce often contains a lot of salt already.
6. Return the meat to the wok, pour in the sauce mixture and cook for about 1-2 minutes, stirring constantly, to allow the sauce to thicken a little. Season the dish with a little toasted sesame oil. If necessary, add some more crispy chili oil, salt and/or pepper. Place the rice, veggies, and chicken in bowls and garnish with the green parts of the spring onion as well as some black sesame seeds (optional).
1. Hähnchenbrustfilet säubern und in Streifen schneiden. Das Gemüse waschen und trocknen. Die Aubergine würfeln, die Karotte in dünne Stifte schneiden, den Brokkoli in mundgerechte Röschen teilen, die Paprika von den Innereien befreien, vierteln und dann in Streifen schneiden. Die Knoblauchzehen schälen und fein hacken. Die Frühlingszwiebel in Ringe schneiden und die weißen und grünen Teile trennen (grün ist für die Dekoration). Den Ingwer für die Soße schälen und fein reiben. Alles zur Seite stellen.
2. Reis nach Packungsanleitung zubereiten. Während der Reis zieht, kann man mit dem Fleisch und Gemüse anfangen.
3. Einen großen Wok* (oder eine große Pfanne) mit etwas Woköl erhitzen. Die Hähnchenfiletstreifen dazugeben und anbraten – das Fleisch sollte etwas Farbe bekommen haben. Aus dem Wok nehmen und noch etwas Öl nachlegen. Gewürfelte Aubergine dazugeben, ein wenig salzen und dann einige Minuten anbraten. Die Auberginenstücke sollten etwas weicher geworden sein und leicht Farbe bekommen haben. Auberginen neigen dazu, viel Öl aufzusaugen – man muss ggf. also noch ein wenig Öl dazugeben, damit nichts anbrennt.
4. Als Nächstes die Karottenstifte und Brokkoliröschen in den Wok dazugeben und etwa 2-3 Minuten mit anbraten. Wenn das Gemüse etwas weicher geworden ist, die Paprikastreifen, Knoblauch und die hellen Teile der Frühlingszwiebel dazugeben und alles weitere 2-3 Minuten anbraten.
5. Während das Gemüse gart, die Soße zubereiten. Dazu Sojasoße, Wasser, Stärke, geriebenen Ingwer, dunkle Sojasoße, Crispy Chili Oil und Honig in einer kleinen Schüssel verrühren. Ordentlich mit Pfeffer würzen – beim Salz zurückhalten, da Sojasoße oft schon einiges Salz mitbringt.
6. Das Fleisch zurück in den Wok geben, dann die Soßenmischung dazu schütten und alles unter ständigem Rühren etwa 1-2 Minuten kochen lassen, damit die Soße etwas andicken kann. Das Gericht mit etwas geröstetem Sesamöl abschmecken. Ggf. noch etwas Crispy Chili Oil, Salz und/oder Pfeffer nachlegen. Reis, Gemüse und Hühnchen in Schalen füllen und mit den grünen Teilen der Frühlingszwiebel und einigen schwarzen Sesamsamen (optional) dekorieren.
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Here is a version of the recipe you can print easily.
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Stir-fry Veggies & Chicken with Rice
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Cooking
- Cuisine: Asian
Description
A delicious and easy-to-prepare weeknight dinner – Stir-fry Veggies & Chicken with Rice. Nicely seasoned and great for everyone who is in a hurry ;P
Ingredients
For the wok dish:
Wok oil* for frying
14 oz. (400g) chicken breast (boneless), in strips
1 medium eggplant, diced
1 medium carrot, julienned
1 broccoli head, in florets
2 bell peppers (yellow & red), in strips
2–3 garlic cloves, finely chopped
1 spring onion, in rings
For the sauce:
1/4 cup (60ml) soy sauce*
1/3 cup (80ml) water
1 tsp. cornstarch
1 small piece of ginger, finely grated
1 tbsp. dark soy sauce*
1–2 tsp. crispy chili oil*
1 tsp. honey
salt, pepper
some roasted sesame oil*
some black sesame seeds (optional)
about 7 oz. (200g) cooked rice per person
Instructions
1. Clean the chicken breast and cut into (thin) strips. Wash and dry the veggies. Dice the eggplant, cut the carrot into thin sticks, break the broccoli into bite-sized florets, remove the insides from the bell peppers, cut them into quarters and then into strips. Peel and finely chop the garlic cloves. Slice the spring onion into rings and separate the white and green parts (green is for decoration). Peel and finely grate the ginger for the sauce. Set everything aside.
2. Prepare the rice according to the packet instructions. While the rice is steaming, you can start cooking the chicken and veggies.
3. Heat up a large wok* (or large frying pan) with some wok oil. Add the chicken strips and cook until slightly browned. Remove the meat from the wok and add a little more oil. Add the diced eggplant, season with a little salt and stir-fry for a few minutes. The pieces of eggplant should have softened a little with a tiny bit of color. Eggplants tend to soak up a lot of oil, so you may need to add a little more oil to prevent the pieces from burning.
4. Next, add the carrot sticks and broccoli florets to the wok and stir-fry for about 2-3 minutes. When the veggies have softened a little, add the bell pepper strips, garlic and the white parts of the spring onion – stir-fry everything for another 2-3 minutes.
5. While the veggies are cooking, prepare the sauce. Mix the soy sauce with water, cornstarch, grated ginger, dark soy sauce, crispy chili oil, and honey in a small bowl. Season well with pepper – hold back on the salt, as soy sauce often contains a lot of salt already.
6. Return the meat to the wok, pour in the sauce mixture and cook for about 1-2 minutes, stirring constantly, to allow the sauce to thicken a little. Season the dish with a little toasted sesame oil. If necessary, add some more crispy chili oil, salt and/or pepper. Place the rice, veggies, and chicken in bowls and garnish with the green parts of the spring onion as well as some black sesame seeds (optional).
Notes
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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 ;) 
