Der Beitrag Thai vegetables with chicken and rice erschien zuerst auf kitchensplace.
]]>In this post I’ll show you a super easy and quick recipe for balanced Thai vegetables with chicken and rice. There is also a delicious and sweet soy sauce. This Thai vegetable curry recipe is super easy to prepare and is particularly suitable for a quick after-work meal or a quick lunch break.
With Thai people around the corner, this recipe is probably one of the classics, but there are always different variations. Personally, I really like to eat a delicious wok vegetable recipe with balanced ingredients, great flavors and a sweet soy sauce for lunch, because I don’t feel too full afterwards and have consumed a good combination of nutrients. In addition, this Thai vegetable curry is super quick to prepare yourself and is perfect if you still have a lot of vegetables in the fridge that need to be processed.
The preparation of this recipe is really easy. You can even vary the ingredients as you like, but I have identified my favorite combination for this Thai vegetable with these different vegetables. All ingredients result in a wonderful combination of flavors. Seared zucchini and juicy peppers with the sweet onions, crispy snow peas and soft mushrooms create a wonderful mouthfeel. There are also juicy pieces of chicken and firm rice in a salty-sweet soy sauce. My absolute favorite among the Thai recipes!
If you’re in the mood for more fixed Thai recipes, maybe my recipe is for Chicken curry with rice or mine Asian noodles with chicken something for you.
Nutritional information per serving of Thai vegetables
Calories: 602 – Protein: 44g – Fat: 10g – Carbs: 82g
Thai vegetables with chicken and rice
Ingredients
- 150g rice, raw
- 250g organic chicken fillet
- 1 zucchini
- 1 red onion
- 2 cloves garlic
- 1 bell bell pepper
- 150g mushrooms
- 75g snow peas
- 1 handful sprouts
- fresh cilantro
- salt
- sesame oil for the pan
- For the sauce:
- 1.5 tsp oyster sauce
- 1 tsp honey
- 2 tbsp soy sauce
- 2 tbsp water
Directions
- Step 1 Cook the rice in salted water until al dente.
- Step 2 Dice the chicken and garlic and sauté in a little sesame oil in a deep pan or wok for about 3 minutes. Then set aside.
- Step 3 Dice the zucchini, bell bell pepper and mushrooms and sauté in the same pan. Peel the onion, remove the individual layers and cut into coarse pieces. Then add to the vegetables.
- Step 4 For the sauce, mix honey with oyster sauce, soy sauce and water. Add the sauce to the vegetables and bring to a boil briefly over 3/4 heat. Lastly, add the snow peas and cook briefly.
- Step 5 Finely chop the cilantro and mix with the vegetables along with the sprouts. Serve everything together.
- Step 6 Tip: Make sure that the vegetables remain firm to the bite. It is best to prepare everything in advance and add the ingredients to the pan little by little to hit the individual cooking points.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Thai vegetables with chicken and rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Fried rice with shrimp erschien zuerst auf kitchensplace.
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Whenever I have leftover rice in the fridge, I always have delicious Chinese fried rice. I use more vegetables, fish or meat and conjure up a completely new dish from all the leftovers. This time I actively decided to cook a little more rice so I could create this fried rice with shrimp recipe the next day. The secret behind these recipes is always the sauce that connects everything. However, it must not be too salty or too runny, which is why I worked on my perfect sauce for a long time. The result was this sauce, which I prepare with oyster sauce, soy sauce, a little water and a bit of sweetness so that it doesn’t get too salty. By the way, you can find all the ingredients in the supermarket or directly in the Asia store.
If you are in the mood for more recipes from Asian cuisine, take a look at my recipe category “ Asian dishes ” around.
Nutritional information per serving of fried rice with shrimp
Calories: 471 – Protein: 38g – Fat: 10g – Carbs: 52g
Fried Rice with Vegetables and Shrimp
Ingredients
- 200g cooked rice
- 250g black tiger prawns
- 2 cloves garlic
- 1 zucchini, 1 red onion
- 1 bell bell pepper
- 1 carrot
- 100g edamame beans
- 50g mung bean sprouts
- 2 tsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp water
- a little sweet
- oil for the pan (ideally sesame oil).
Directions
- Step 1 Cut the zucchini, bell bell pepper, garlic and carrot into cubes and fry in a little oil in a deep pan. Peel and quarter the onion, pick off the individual layers and add to the vegetables. Add the shrimp as well. Fry the vegetables and shrimp for about 5-10 minutes
- Step 2 In the meantime, mix the oyster sauce with soy sauce, water and some sweetener (e.g. 1-2 dashes of sweetener or 1/2 tsp sugar) and pour over the vegetables
- Step 3 add rice to the vegetables and fry briefly. Then deglaze everything with the sauce and stir. Add edamame and sprouts, mix and let everything steep for another 2-3 minutes.
If you like you can find me here on Pinterest in pin the following picture.
Der Beitrag Fried rice with shrimp erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken curry with rice erschien zuerst auf kitchensplace.
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As you may know, I love curry dishes with delicious basmati or jasmine rice. I sometimes wonder why I didn’t like these dishes at all in the past and I get annoyed that I missed so much. Maybe that is the reason why I like to try new curry creations over and over again. This chicken curry is currently one of my favorites because it is so quick and easy to prepare and is simply an absolute soul food! Even if the calories are tough, you shouldn’t forget that this dish also contains a lot of protein. Besides – sometimes it just doesn’t matter! 
The great thing about this chicken curry is that it is so easy and quick to prepare. You only need a few ingredients here, most of which are already in the pantry. I also recommend a really fresh meat, which is best of organic quality. Even if it is more expensive, it pays off in terms of taste and society to make a contribution to the environment.
If you would like to discover more curry recipes, take a look around my Asian recipe collection.
Nutritional Information per serving
Calories: 768 – Protein: 54g – Fat: 32g – Carbs: 66g
Chicken Curry with Rice
Ingredients
- 400g sliced chicken
- 150g rice
- 1 onion
- 2 cloves of garlic
- 1 can of creamy coconut milk
- 1 tbsp tomato paste
- Salt, pepper, curry powder
- fresh coriander
- some oil to fry
Directions
- Step 1 Sear the sliced chicken in a little oil with chopped onions and garlic, so that nice toasted aromas develop on all sides.
- Step 2 Meanwhile cook the rice in salted water.
- Step 3 Deglaze the chicken with coconut milk, bring to the boil and stir in the tomato paste. Then let it reduce for about 10 minutes.
- Step 4 Season with salt, pepper and 1-2 teaspoons of curry powder and serve with fresh coriander.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken curry with rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Thai cucumber salad with peanuts erschien zuerst auf kitchensplace.
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Cucumber salad is definitely one of my favorite side dishes. Thai cucumber salad is one of the variations that I’ve wanted to try for myself for so long. The result was this recipe that I succeeded in straight away. As always, all you need here is simple ingredients that are all available in the supermarket and only a few minutes to prepare everything. Since the cucumber salad is not cooked, the pots will also stay cold. This saves even more time, so that you can serve this delicious cucumber salad in just 10-15 minutes. But here’s a little tip: The Thai cucumber salad tastes best when it has been able to steep for a few more minutes.
If you are interested in other recipes for cucumber salad, then take a look at my other variants. Here you will find
Nutritional information per serving of Thai cucumber salad
Calories: 339 – Protein: 7g – Fat: 29g – Carbs: 12g
Thai Cucumber Salad
Ingredients
- 1 cucumber
- 40g sesame oil
- 1 tbsp oyster sauce
- 1 tbsp white wine vinegar
- 15g rice syrup
- 60g peanuts
- 1 chilli
- some spring onion
- Salt pepper
- optional: coriander
Directions
- Step 1 Roughly peel the cucumber and cut into thin slices.
- Step 2 For the dressing, mix sesame oil with white wine vinegar, oyster sauce and rice syrup and season with salt and pepper. Mix the dressing with the cucumber slices and let everything steep.
- Step 3 Meanwhile, cut the chilli and spring onions into fine strips and chop the peanuts. Put everything together, let it steep and optionally consume with a little coriander.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Thai cucumber salad with peanuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Fried sesame noodles erschien zuerst auf kitchensplace.
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Today I have again prepared a 30-minute recipe for you: Chinese fried sesame noodles with crunchy vegetables. The great thing about this recipe: It’s simple, quick to prepare and tastes good. All in all, for me an ideal recipe for a quick lunch in the home office or for a quick after-work meal.
You can also prepare the sesame noodles with simple ingredients from the supermarket and even use frozen vegetables. Incidentally, this is not necessarily worse than fresh vegetables. On the contrary: frozen vegetables store vitamins longer than fresh vegetables.
If you are interested in more asian recipes, check out my recipe collection for asian food.
Nutritional Information per serving of Sesame Noodles
Calories: 344 – Protein: 11g – Fat: 13g – Carbs: 47g
Fried Sesame Noodles with Vegetables
Ingredients
- 100g asian noodles
- 50g frozen broccoli
- 1 zucchini, 2 carrots
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 1/2 lime
- salt, pepper and garlic powder
Directions
- Step 1 Peel the carrot and cut into fine strips. For the noodles, boil hot water and pour it over the noodles in a large bowl.
- Step 2 Heat a deep pan with sesame oil and sauté the vegetables for about 5 minutes. Deglaze with soy sauce and add the noodles directly from the cooking water using tongs. Skim some of the noodle water with a ladle and add it as well.
- Step 3 Give the noodles away with the vegetables and season with salt, pepper and garlic
- Step 4 Finally, sprinkle the sesame seeds over the noodles, add the juice of half a lime and mix everything together.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Fried sesame noodles erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
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This dish has been on my to-do list for so long and now I’ve finally found the time to devote myself to it. The result was this delicious result, which can be prepared 100% vegan or classically with organic chicken fillet.
While looking for the perfect flavors, I was surprised how easy it is to prepare this sweet and sour chicken. You really don’t need any extraordinary ingredients or a lot of flavor enhancers and aromas. With the simplest ingredients that everyone has at home, the sweet and sour sauce with crunchy vegetables can be prepared and enjoyed in just 30 minutes.
Nutritional information per serving of sweet and sour chicken:
Calories: 473 – Protein: 20g – Fat: 7g – Carbs: 82g
Sweet and Sour Chicken
Ingredients
- 180g chicken fillet (vegan, e.g. soy-based)
- 3 spring onions
- 1 paprika
- 50g bamboo slices
- 50g pineapple in pieces
- 150g basmati rice
- For the sauce :
- 3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp tomato ketchup
- 1 tbsp white wine vinegar
- 3 tbsp sugar
- a bit of salt
- 1 teaspoon cornstarch
- some water
- Vegetable oil for the pan
Directions
- Step 1 First, fry the meat on both sides in a pan with vegetable oil at 3/4 the heat. Then remove, cut into bite-sized pieces and set aside.
- Step 2 Cook the rice according to the package instructions.
- Step 3 Cut the spring onion and paprika into fine cubes and sauté in a pan over medium heat.
- Step 4 Meanwhile, stir the sauce together. Make sure that the cornstarch is only stirred in last, so that no lumps form. Add enough water (or pineapple juice) until the sauce has a good, not too runny consistency. Season to taste with salt.
- Step 5 Now add the sauce, bamboo slices, pineapple and meat to the vegetables, mix well and let it steep for about 5 minutes over medium heat.
- Step 6 Serve everything with rice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
]]>Der Beitrag Cashew Kai with Purple Rice erschien zuerst auf kitchensplace.
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Do you have a favorite dish when you go to the Thai restaurant around the corner? Not really me, but I noticed that I always orient myself in the same direction. Most of all I like dishes with lots of vegetables, good rice, a delicious soy sauce and that certain something extra, such as roasted Carew nuts, roasted onions or fresh herbs.
Here I will show you how you can quickly and easily prepare such a cashew kai yourself at home. The specialty here is that this time I used purple rice, which is a kind of whole grain rice from Thailand with a particularly high amount of nutritional values and vitamins.
If you are interested in other Asian dishes, take a look at my recipe category “Asian dishes” around.
Nutritional information per serving:
Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g
Cashew Kai with Purple Rice
Ingredients
- 140g purple rice
- 1 clove garlic
- 1 zucchini
- 1 bell bell pepper
- 2 shallots
- 2 carrots
- 30g cashew nuts
- 100ml soy sauce
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 tsp honey
- salt, pepper
Directions
- Step 1 Cook the rice according to the instructions
- Step 2 Meanwhile, cut the vegetables into cubes and slices and heat a deep pan with sesame oil.
- Step 3 Now first sauté the carrots and peppers in the hot oil. Add the zucchini, garlic and shallots after a few minutes and cook everything together.
- Step 4 Deglaze the vegetables with soy sauce, stir in a teaspoon of honey and let everything simmer at low temperature
- Step 5 In addition, roast the cashews in an extra pan until golden brown and then add to the vegetables.
- Step 6 Finally, serve everything with extra sesame oil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cashew Kai with Purple Rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Glass noodle salad with prawns and peanuts erschien zuerst auf kitchensplace.
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Glass noodle salad with shrimp, peanuts, edamame, vegetables and a fresh peanut-lime dressing actually sounds more like a classic summer dish, doesn’t it? Perhaps! But sometimes summer just has to return to the winter kitchen to bring back a little more warmth and a feeling of summer. So recently I just felt like having a fresh and light summer dish again!
My glass noodle salad came just right there. It is fresh, light and incredibly tasty due to its versatile ingredients and the fresh flavor of the lime. What goes better with it than a spicy peanut dressing?
If you’re in the mood for recipes with peanuts, then have a look here past.
Nutritional information per serving:
Calories: 494 – Protein: 24g – Fat: 21g – Carbs: 52g
Glass Noodle Salad with Shrimp and Peanuts
Ingredients
- 100g glass noodles
- 150g shrimp
- 1 carrot
- 2 scallions
- 100g edamame
- 15g peanuts
- 1 bunch cilantro
- 1 lime
- 2 tbsp peanut butter
- 1 clove garlic
- 1 tsp sesame oil
- salt, pepper
Directions
- Step 1 Put the glass noodles in hot water and let them steep. Meanwhile, place the shrimp in hot water and lightly cook.
- Step 2 Cut the carrot into fine strips, finely chop the garlic and lightly sauté in a pan with a little sesame oil for about 10 minutes. Meanwhile, mix the peanut butter with lime juice and stir in a little water, depending on the consistency.
- Step 3 Now mix the glass noodles with the peanut-lime sauce, peanuts, edamame and steamed vegetables in a large bowl. Stir in the shrimp. Garnish with cilantro and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Glass noodle salad with prawns and peanuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Fried rice with vegetables and eggs erschien zuerst auf kitchensplace.
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Fried rice with vegetables and eggs is really so easy to prepare. I immediately asked myself why I hadn’t cooked this before! To be honest, I was never a big fan of rice before, maybe because I only knew rice as a dry side dish. Today I cook rice often and a lot and great and healthy variations! This fried rice is just one of many new combinations. I think I could now fill a whole book with various rice recipes. Would that be something?
If you like this recipe, you might also like my fried ones Asian noodles with chicken .
Nutritional information per serving:
Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g
Fried Rice with vegetables and eggs
Ingredients
- 120g rice, cooked
- 1 clove garlic
- 30g peas
- 2 carrots
- 40g broccoli
- 2 eggs
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp fried onions
- salt, pepper
Directions
- Step 1 Finely chop the garlic and sauté it together with sesame oil in a deep pan over medium heat. Meanwhile, finely dice the carrots.
- Step 2 Add the peas, carrots and broccoli to the pan and sauté with a little water on high heat for about 10 minutes.
- Step 3 Add the rice and sauté together with the vegetables until hot. Deglaze with soy sauce and season with salt and pepper.
- Step 4 Move the pan contents to one side, reduce the temperature to low heat and crack two eggs onto the open space. Whisk the eggs and cook for about 3 minutes. Then mix with the rest of the contents of the pan and leave to infuse
- Step 5 Serve the fried rice with fried onions.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Fried rice with vegetables and eggs erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken teriyaki with jasberry rice and pepper mix erschien zuerst auf kitchensplace.
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Do you already know Jasberry Reis? This is purple rice from Thailand, which is already being traded as a new superfood. The antioxidant capacity of jasberry rice is so high that it can not only compete with popular superfoods, but even surpass them. The value is three times as high as that of blueberries and four times as high as that of goji berries. And the best thing about it: It also tastes delicious. I combined this superfood rice with a tender chicken teriyaki and a colorful paprika mix with sesame oil and sesame seeds. You can find out more about Jasberry here .
If you feel like more dishes with meat, have a look here around.
Nutritional information per serving or Chicken Teriyaki:
Calories: 574 – Protein: 48g – Fat: 12g – 68g
Chicken Teriyaki with Rice and Paprika Mix
Ingredients
- 150g jasberry rice
- 300g chicken fillet
- 3 colorful bell peppers
- 1 red onion
- 2 cloves garlic
- 70ml soy sauce
- 2-3 tsp honey
- 1 tbsp sesame oil
- sesame seeds
- salt and pepper
Directions
- Step 1 Simmer the rice in about 500ml of salted water for about 25 minutes
- Step 2 Cut the bell bell pepper and onion into fine strips and sauté in a pan with a little sesame oil. Season with salt and pepper.
- Step 3 Meanwhile, cut the chicken fillet into fine pieces and sauté in some sesame oil in another pan. Also season with salt and pepper
- Step 4 finely chop the garlic and mix together with honey and soy sauce in a bowl. Then pour the marinade over the pieces of meat and mix. Sauté briefly.
- Step 5 Drain the rice if there is still water in the pot. Then serve everything together and sprinkle with sesame seeds.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken teriyaki with jasberry rice and pepper mix erschien zuerst auf kitchensplace.
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