Thai vegetables with chicken and rice

I especially like this vegetable stir-fry for lunch: chicken, plenty of colourful vegetables and rice with a savoury-sweet sauce. Courgette, peppers, mushrooms and snow peas are my favourite combination. They go into the pan in stages so the vegetables keep some bite.

A vegetable stir-fry with a savoury-sweet sauce

I mix soy sauce, oyster sauce, honey and water for the sauce and add it after frying the vegetables. This dish uses no coconut milk or curry paste; it is all about the vegetables and the savoury sauce.

A large frying pan works just as well as a wok. I briefly remove the chicken after browning it, then return it with the sauce. This leaves room to fry the vegetables.

Easy recipe

Thai vegetables with chicken and rice

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Thai-style vegetables with chicken and rice in a savoury-sweet sauce of soy sauce, oyster sauce and honey. An easy stir-fry for two, ready in 35 minutes.

Prep time

10 min

Cook time

25 min

Yield

2 servings

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Ingredients

− 2 +

• 150 grice, raw
• 250 gorganic chicken fillet
• 1zucchini, about 200 g
• 1red onion, about 100 g
• 2 clovesgarlic
• 1bell bell pepper, about 120 g
• 150 gmushrooms
• 75 gsnow peas
• 20 gmung bean sprouts
• fresh cilantro
• salt
• 1 tbspsesame oil suitable for frying
• 1.5 tspoyster sauce
• 1 tsphoney
• 2 tbspsoy sauce
• 2 tbspwater

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Instructions

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1. Cook the rice in salted water according to the packet instructions. Meanwhile, trim and cut the courgette, pepper and mushrooms into bite-sized pieces. Cut the onion into wedges, finely chop the garlic and wash and drain the sprouts.
2. Cut the chicken into bite-sized pieces. Heat half the sesame oil in a wok or large frying pan and fry the chicken on all sides. Transfer to a plate briefly; it will finish cooking in the sauce.
3. Add the remaining sesame oil to the pan. Stir-fry the onion, pepper, courgette and mushrooms. Add the garlic towards the end and fry briefly.
4. Mix the oyster sauce, honey, soy sauce and water. Add to the vegetables with the chicken and its juices, snow peas and sprouts. Bring to a simmer and cook until the chicken is fully cooked. The chicken and fresh sprouts must reach at least 70°C throughout for two minutes.
5. Taste before adding any extra salt. Serve with the rice and freshly chopped coriander, if you like.

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Nutrition per serving

Calories

603 kcal

Protein

41.1 g

Carbohydrates

82.4 g

Sugar

13.6 g

Fat

11.8 g

Saturated fat

2 g

Fibre

6.2 g

Salt

2.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Kitchen tip

Cut everything and mix the sauce before heating the pan. Fry the vegetables in two batches if needed: an overcrowded pan traps moisture and steams the vegetables instead of frying them.

For more ideas, try my chicken curry with rice or stir-fried noodles with chicken.