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.
]]>
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 Fried sesame noodles erschien zuerst auf kitchensplace.
]]>
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 Cashew Kai with Purple Rice erschien zuerst auf kitchensplace.
]]>
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 Fried rice with vegetables and eggs erschien zuerst auf kitchensplace.
]]>
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.
]]>
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.
]]>Der Beitrag Asian noodles with chicken erschien zuerst auf kitchensplace.
]]>
Most people are probably familiar with fried Asian noodles from the cardboard box. This also includes a proper street stall, wooden sticks and lots of fat. Because I really like to eat fried Asian noodles, but often do without them because of the fatty matter, I have now created my own recipe. My recipe is fresh, delicious and low in calories. You won’t find any additives here.
For my fried Asian noodles you only need Asian Mie noodles (even available from me in the supermarket), some chicken fillet, an organic egg, garlic, carrot, spring onion and sprouts as well as linseed oil and soy sauce. Then add salt and pepper as needed. And the recipe is just as simple: cut the carrot into fine sticks, separate the chicken into bite-sized pieces and cut the spring onions into rings. First, some oil is heated in a deep pan and the carrot sticks are fried with the chicken in them. There is also a pressed clove of garlic. The Mie noodles simply have to be briefly placed in hot water to cook. Then put them in the pan with the spring onions and the sprouts. Finally, all you have to do is toss the oil and soy sauce with the noodles and add salt and pepper to taste.
If you feel like reading more Asian recipes, have a look here around.
Nutritional Information per serving
Calories: 485 – Protein: 25g – Fat: 23g – Carbs: 45g
Asian Noodles with Chicken
Ingredients
- 100g Mie noodles
- 120g chicken inner fillet
- 30g mung bean sprouts
- 1 garlic clove
- 1 carrot
- 1 egg
- 3 spring onions
- 2 tablespoons linseed oil (optional sesame oil)
- 2 tablespoons soy sauce
- salt, pepper
Directions
- Step 1 Put the Mie noodles in hot water and let them stand for 5 minutes. Meanwhile, chop a clove of garlic, cut the carrot into thin sticks, cut the chicken into bite-sized pieces and slice the spring onion into rings.
- Step 2 Heat a deep pan with a little oil. Sauté the garlic, carrots and chicken in it, one by one. Season with salt and pepper. Drain the pasta and add it to the pan. Beat an egg and mix it with the contents of the pan
-
Step 3
Add the spring onion and the sprouts. Drizzle everything with 2 tablespoons each of flax oil and soy sauce and mix well. Serve with extra soy sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asian noodles with chicken erschien zuerst auf kitchensplace.
]]>