Chicken with Veggies and Rice

Chicken with Veggetables

Most of you make some kind of chicken with veggies from time to time at home. It is a very simple and healthy recipe. But how do you make it truly delicious?

The recipe for chicken with veggies and rice is very quick and the whole cooking will not take you more than half an hour. Such a recipe is thus also suitable as a healthy and fast dinner during a busy work week.

It can contain more or less any vegetables you like. It’s up to you whether you use broccoli, carrots, zucchini, or something else.


How to make the best chicken with veggies recipe?

My recipe for fantastic chicken with veggies and rice includes red bell peppers, corn, peas and mushrooms. It is roughly very similar to the mixture, which I used in this meat-stuffed potato pancake. This recipe is enriched with ginger, among other things.

For meat, you can choose between chicken thighs or chicken breasts. Delicate chicken breasts go well with this recipe. Simply dry the chicken with a paper towel. There is no need to wash them with water. After that, cut them into smaller cubes.

It is important to prepare everything first because later on, you will just “throw” the ingredients into the pan.


Which side dish goes best with chicken with veggies?

The most popular is probably the version with rice.

But you don’t have to serve the chicken with veggies with rice alone. Spatzle is also a good choice. They may not be well known, but they taste absolutely amazing. Spatzle is a type of German pasta made with fresh eggs and flour, typically serving as a side for saucy dishes.

If this is not your first time on my blog, you may have tried it in a German or Austrian style goulash recipe.


A few tips on simple chicken with veggies and rice:

  • You can also add turmeric to the rice pot. Turmeric is healthy and will give your rice a beautiful color.
  • You can use the peas frozen or canned. Nevertheless, frozen peas work perfectly here.
  • Don’t be afraid to add more water. This will help to create excellent consistency. If your chicken with veggies is still too watery, mix one teaspoon of cornstarch with a little water and add to the pan.
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Chicken with Veggetables

Chicken with Veggies and Rice

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5 from 2 reviews

  • Author: Cook Homey
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This fantastic chicken with veggies and rice is done in less than half an hour. A quick, healthy, and tasty recipe suitable for every day!


Units Scale
  • 500 g chicken breast
  • 300 g rice (jasmine)
  • 2 tbsp olive oil
  • 1/2 of leek
  • 1 small piece of ginger (about 1 inch)
  • 2 cloves of garlic
  • 1 red bell pepper
  • 270 g of mushrooms
  • 1 chili pepper (optional)
  • 280 g corn
  • 200 g peas
  • 2 tsp mustard
  • 3 to 4 tbsp ketchup
  • 1/2 glass of water + 1 tbsp of corn starch
  • 1 tbsp sweet paprika powder
  • Salt and pepper to taste
  • 1 tsp caraway seeds (ground)
  • Spring onion for garnish


  1. First of all, prepare all veggies and meat. Clean the red bell pepper and mushrooms and cut them into smaller cubes. Also cut the leeks, garlic, and chili pepper.
  2. Pat dry the chicken with kitchen paper and cut into cubes. It is good when the meat is dry. That way, it will get nice and crispy in the pan.
  3. Now rice. Rinse the rice well, season with salt and pepper, and place in a pot. You need three glasses of water for two glasses of rice. Cover the pot and bring to a gentle boil. Once the rice starts to cook, reduce the heat to a minimum and let it simmer gently for about 10 minutes, or until the rice absorbs water.
  4. While the rice is cooking, season the chicken breast with salt, pepper, and sweet paprika powder. Heat the olive oil in a pan and add the meat. Stir fry at a high temperature, which gives the meat a nice golden-brown color.
  5. After a few minutes, move the meat to one side of the pan and place the leek, finely chopped ginger, garlic, and chili on the empty side. Stir fry for about a minute.
  6. Then place in the mushrooms and red bell pepper. Add mustard, ketchup, and season with ground caraway. Mix everything well. Then pour half a glass of water with a little cornstarch into the pan to make a nice saucy texture. If it still seems dry, feel free to add a little more water.
  7. Finally, add the corn, peas and mix again. After about two minutes, turn off the heat, garnish with spring onions and serve with a nice portion of warm rice.


You do not need to wash mushrooms and meat with water at all. Just pat dry the meat. If mushrooms are a bit dirty, clean them with kitchen paper.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: American


  • Serving Size: 6 servings , Amount per serving:
  • Calories: 451
  • Sugar: 8.2g
  • Sodium: 340mg
  • Fat: 8.7g
  • Saturated Fat: 1g
  • Carbohydrates: 67.4g
  • Fiber: 5.7g
  • Protein: 27.8g
  • Cholesterol: 53mg

3 Responses

  1. This looks delicious! I love this kind of recipes. It’s simple, quick, exactly what I need after work. I’ll try it tomorrow.

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I’m Juraj and I come from Slovakia. It’s a small country in the heart of Europe. I believe you all love food and cooking as much as I do. On this blog you will find a variety of recipes that you can easily and joyfully prepare at home.

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