You eat with your eyes first, right?! That’s definitely something that applies to me. I like colorful dishes, meals with a lot of veggies that are bright and vibrant. Stuff like this Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice. What’s not to love here?! One look, and you know it’s going to be good. That’s what I want from my food! ;)
»Is your food colorful, you eat something healthy« – that’s what my grandma used to say. Something that’s true. If you have a colorful plate in front of you, it’s often because of the veggies. If the colors are bright and not dulled down, the veggies have not been overcooked and still have a lot of their vitamins. In Germany, we tend to cook our veggies thoroughly. Think about our popular red cabbage that is served as a side… a nice (but not bright) color on the plate and cooked to death. Say bye bye to most of the vitamins! ;P
One of the reasons I love Asian food. They use tons of veggies for their dishes, often stir-fried and heated just long enough to be properly cooked but not to be killed in the process. ;P To be honest – to get the most out of your veggies, you should eat them raw… but that’s not always possible. A good balance is the key here. We don’t want to end up like they do in those dystopian science fiction movies, where they eat a gray paste and swallow vitamin pills to survive. ;P
Anyway. This chicken and veggie dish with rice is one of your favorite weeknight dinner dishes. It’s easy to prepare and quickly on the table. Any leftovers make a great lunch the next day. We actually prepare this dish frequently as a meal prep dish. Make double the amount and store the veggies with the chicken and the rice separately in the fridge – a super easy meal you can reheat and eat several days in a row.
I particularly like the coconut rice in this dish. It’s the perfect side for the veggies – the flavors together are just awesome. It makes me feel like I am in an Asian restaurant, or even better, like you’re on a beach in Thailand, Vietnam, or Bali. ;)
We got much more dishes like this one here with loads of veggies here on the blog. Often healthy dishes, sometimes a little less healthy… ;P But always super tasty! No matter what. Without being delicious, a recipe would not end up here on this website. You can always count on that. ;)
Well. In case you want to try something Asian and Asian inspired, you might want to take a look at these two recipes here: My Vermicelli Glass Noodle Salad with Meatballs is a family favorite! The sauce that coats the meatballs made with soy sauce and maple syrup is simply amazing! No less delicious, but probably not quite as »healthy« as the glass noodle salad, are my Stir-Fry Singapore Noodles with Pork. Stir-fry dishes tend to be a bit fatty sometimes… but that’s what makes the whole dish taste extra good, right?! ;)
INGREDIENTS / ZUTATEN
(4 servings)
For the coconut rice:
1 can (14 oz./400g) coconut milk
1 cup (250ml) water
1/2 tsp. salt
10.6 oz. (300g) basmati rice
For the chicken & veggies:
some oil* for frying
21 oz. (600g) chicken breast, in pieces
1 red onion, sliced
2 bell peppers (red and/or yellow), in pieces
2 spring onions, in pieces
1 medium broccoli, in florets
For the sauce:
3.5 oz. (100g) sweet chili sauce*
4 tbsp. soy sauce*
1-2 tbsp. Sriracha sauce*
1 organic lime, juice & a little zest
2-3 tsp. sugar
1 tsp. cornstarch
2 garlic cloves, crushed
black sesame seeds for decoration
(4 Personen)
Für den Kokosreis:
1 Dose (400g) Kokosmilch
250ml Wasser
1/2 TL Salz
300g Basmatireis
Für das Hühnchen & Gemüse:
etwas Bratöl* zum Anbraten
600g Hähnchenbrust, in Stücken
1 rote Zwiebel, in Spalten
2 Paprika (rot und/oder gelb), in Stücken
2 Frühlingszwiebeln, in Stücken
1 Brokkoli, in Röschen
Für die Soße:
100g Sweet Chili Soße*
4 EL Sojasoße*
1-2 EL Sriracha Soße*
1 Bio-Limette, Saft & etwas Abrieb
2-3 TL Zucker
1 TL Speisestärke
2 Knoblauchzehen, gepresst
schwarzer Sesam für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies and chicken. Clean the broccoli and cut it into small florets. Peel the onion and the garlic (for the sauce) – cut the onion into wedges and set the garlic to one side for later. Wash and dry the bell peppers, remove the seeds and cut them into bite-sized pieces. Cut the spring onions into 1.2-inch/3 cm pieces. Clean the chicken breast and cut into bite-sized cubes. Have everything else ready for cooking.
2. Add the coconut milk, water, and salt to a small saucepan and bring to a boil. Add the rice and let it simmer (covered with a lid) over low heat for about 10 minutes. Remove from the heat and let the rice sit for another 10 minutes.
3. While the rice is cooking, prepare a large pot with salted water for the broccoli.
4. Add some oil to a large frying pan and heat up. Add the chicken and onion and fry until nicely browned from all sides – takes about 8-10 minutes. Next, add the bell peppers and spring onions and continue frying everything for about 4-5 minutes.
5. While the chicken and veggies are cooking, continue with the broccoli. Bring the water to a boil and cook the broccoli for about 4-5 minutes. Drain the broccoli and keep warm until the rest is ready.
6. For the sauce, mix the sweet chili sauce, soy sauce, Sriracha sauce, lime juice, about 1/2 teaspoon of lime zest, sugar, and cornstarch in a small bowl. Press the peeled garlic cloves through a garlic press* and add to the sauce.
7. When the chicken and veggies have cooked long enough, deglaze with the sauce and mix well. Let cook until the sauce has thickened nicely. Finally, add the drained broccoli and mix in briefly.
8. Loosen the rice with a fork and divide it between bowls. Add the chicken and veggies on top and sprinkle everything with some black sesame seeds (optional). If you like it hot and spicy, you can drizzle some more Sriracha sauce on top of everything and serve.
1. Als Erstes das Gemüse und das Hühnchen vorbereiten. Dazu den Brokkoli säubern und in kleine Röschen teilen. Die Zwiebel und den Knoblauch (für die Soße) schälen – die Zwiebel in dicke Spalten schneiden und den Knoblauch einfach zur Seite legen. Paprikaschoten waschen, trocknen und von den Innereien befreien, dann in mundgerechte Stücke schneiden. Die Frühlingszwiebeln in etwa 3 cm lange Stücke schneiden. Als Nächstes die Hähnchenbrust säubern und in mundgerechte Würfel schneiden. Alles bereitstellen.
2. Kokosmilch, Wasser und Salz in einen kleinen Topf geben und einmal aufkochen lassen. Den Reis dazugeben und bei geringer Hitzezufuhr (abgedeckt) für etwa 10 Minuten köcheln lassen, dann vom Herd ziehen und weitere 10 Minuten ziehen lassen.
3. Während der Reis kocht, einen Topf mit Salzwasser für den Brokkoli bereitstellen.
4. Eine große Pfanne mit etwas Bratöl erhitzen und dann das Hühnchen und die Zwiebeln scharf darin anbraten. Das Hähnchen sollte rundum Farbe bekommen haben – dauert etwa 8-10 Minuten. Als Nächstes Paprika und Frühlingszwiebeln dazugeben und für 4-5 Minuten mit anbraten.
5. Während das Hühnchen und Gemüse anbrät, den Topf mit dem Salzwasser für den Brokkoli zum Kochen bringen und den Brokkoli darin etwa 4-5 Minuten kochen. Den Brokkoli abgießen und ggf. warmhalten, bis der Rest fertig ist.
6. Für die Soße die Sweet Chili Soße, Sojasoße, Sriracha Soße, den Saft der Limette, etwa 1/2 TL Limettenabrieb, Zucker und Stärke in einer kleinen Schüssel verrühren. Die geschälten Knoblauchzehen durch eine Knoblauchpresse* drücken und zur Schüssel dazugeben.
7. Wenn Hühnchen und Gemüse ausreichend Farbe bekommen haben, alles mit der Soße ablöschen und gut vermengen. Kurz köcheln lassen, bis die Soße angedickt hat. Den abgetropften Brokkoli dazugeben und ein wenig untermengen.
8. Den Reis mit einer Gabel auflockern und auf Schüsseln verteilen. Das Hühnchen und Gemüse darauf verteilen, mit etwas schwarzem Sesam bestreuen (optional) und servieren. Wer es schärfer mag, kann noch etwas zusätzliche Sriracha Soße darüber träufeln.
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Here is a version of the recipe you can print easily.
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Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 00:40
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice is one of our favorite Asian dishes for a busy weeknight. Easy to prepare and quickly on the table!
Ingredients
For the coconut rice:
1 can (14 oz./400g) coconut milk
1 cup (250ml) water
1/2 tsp. salt
10.6 oz. (300g) basmati rice
For the chicken & veggies:
some oil* for frying
21 oz. (600g) chicken breast, in pieces
1 red onion, sliced
2 bell peppers (red and/or yellow), in pieces
2 spring onions, in pieces
1 medium broccoli, in florets
For the sauce:
3.5 oz. (100g) sweet chili sauce*
4 tbsp. soy sauce*
1-2 tbsp. Sriracha sauce*
1 organic lime, juice & a little zest
2-3 tsp. sugar
1 tsp. cornstarch
2 garlic cloves, crushed
black sesame seeds for decoration
Instructions
1. Start by preparing the veggies and chicken. Clean the broccoli and cut it into small florets. Peel the onion and the garlic (for the sauce) – cut the onion into wedges and set the garlic to one side for later. Wash and dry the bell peppers, remove the seeds and cut them into bite-sized pieces. Cut the spring onions into 1.2-inch/3 cm pieces. Clean the chicken breast and cut into bite-sized cubes. Have everything else ready for cooking.
2. Add the coconut milk, water, and salt to a small saucepan and bring to a boil. Add the rice and let it simmer (covered with a lid) over low heat for about 10 minutes. Remove from the heat and let the rice sit for another 10 minutes.
3. While the rice is cooking, prepare a large pot with salted water for the broccoli.
4. Add some oil to a large frying pan and heat up. Add the chicken and onion and fry until nicely browned from all sides – takes about 8-10 minutes. Next, add the bell peppers and spring onions and continue frying everything for about 4-5 minutes.
5. While the chicken and veggies are cooking, continue with the broccoli. Bring the water to a boil and cook the broccoli for about 4-5 minutes. Drain the broccoli and keep warm until the rest is ready.
6. For the sauce, mix the sweet chili sauce, soy sauce, Sriracha sauce, lime juice, about 1/2 teaspoon of lime zest, sugar, and cornstarch in a small bowl. Press the peeled garlic cloves through a garlic press* and add to the sauce.
7. When the chicken and veggies have cooked long enough, deglaze with the sauce and mix well. Let cook until the sauce has thickened nicely. Finally, add the drained broccoli and mix in briefly.
8. Loosen the rice with a fork and divide it between bowls. Add the chicken and veggies on top and sprinkle everything with some black sesame seeds (optional). If you like it hot and spicy, you can drizzle some more Sriracha sauce on top of everything and serve.
Notes
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