Vegetable Stir-fry with Rice and Shredded Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup jasmine rice
- 2 cup water
- 1 zucchini
- 1 bell pepper (s)
- 1 medium onion (s)
- 2 cloves garlic)
- 150 ml vegetable broth or chicken broth
- some salt and pepper
- 4 teaspoons herbs, e.g. basil, thyme or garden herbs
- 1 pinch (s) sugar
- 1 can tomatoes, chunky, approx. 500 g
- 250 g chicken strips
- olive oil
Print Recipe
Pin Recipe Instructions
- The cup has a volume of approx. 200 ml.
- Cut the onion, zucchini and bell pepper into small cubes. Press the garlic cloves.
- Heat some oil in a large pan and fry the diced vegetables well.
- In the meantime, bring a small saucepan with 2 cups of water and a little salt to a boil. Add the rice and simmer gently for about 10 minutes with the lid closed, until the rice has absorbed all of the water and is nice and creamy.
- Deglaze the fried vegetables with the broth. Add the chopped tomatoes and garlic. Season everything with any herbs such as basil, thyme or garden herbs, salt, pepper and sugar. Let the vegetable pan simmer over medium heat for about 10 minutes.
- Season the sliced chicken with salt and pepper and fry.
- Serve rice with strips of meat and vegetables. A tasty, healthy and quick dish is ready.
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