clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken with Veggetables

Chicken with Veggies and Rice

  • 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

Keywords: chicken with veggies and rice, chicken with vegetables stir fry, stir-fried chicken with veggies, healthy chicken with veggies and rice

Bring more fun to your kitchen!

Have the latest recipes and ideas
delivered right to your inbox.