Chicken with Rice and Vegetables

Name: Chicken with Rice and Vegetables
Total time: 30 min
Yield: 4
Ingredients: 200 ml rice; 1 × bay leaf; 400 g chicken breast; 1 × carrot; 2 × spring onion; 100 g broccoli; 150 g cabbage; 15 ml rapeseed oil; 5 ml salt; 3 ml black pepper

A delicious and nutritious meal consisting of pan-fried chicken, rice, and colorful vegetables. Perfect for a family dinner.

Ingredients

200 mlrice

1bay leaf

400 gchicken breast

1carrot

2spring onion

100 gbroccoli

150 gcabbage

30 mlrapeseed oil

5 mlsalt

3 mlblack pepper

Steps

Cook the rice

Rinse 200 ml rice thoroughly and start cooking it according to the package instructions. Add 1 bay leaf to the boiling water for extra flavor. Keep the cooked rice warm.

Prepare the chicken

Pat 400 g chicken breast dry with a paper towel.

Prepare the vegetables

Wash and peel 1 carrot and cut it into thin strips. Shred 2 spring onion. Wash and chop 100 g broccoli into small florets. Shred 150 g cabbage.

Fry and season the chicken

Heat a wok or large frying pan. Add 15 ml rapeseed oil and sear the chicken breast until cooked through. Season with 5 ml salt and 3 ml black pepper. Remove the chicken from the pan and set aside.

Fry the vegetables

Add the remaining 15 ml rapeseed oil to the pan if needed. Add the cabbage and spring onion and sauté quickly. Then add the carrot and broccoli. Fry the vegetables over high heat for 7 minutes until tender-crisp.

Combine and serve

Combine the chicken pieces back with the vegetables and serve with the rice.