Aromatic Asian-Inspired Chicken and Rice Stir-Fry

I’ve perfected this vibrant chicken and rice dish that brings together the best of Asian-inspired flavors with a unique blend of spices and vegetables. This recipe transforms simple ingredients into a restaurant-quality meal that’s both nutritious and satisfying. The secret lies in the perfect marinade and the strategic layering of flavors that make every bite burst with deliciousness.

Ingredients

For the Chicken Marinade

• 500g (1.1 lbs) chicken breast, cut into strips
• 2 tablespoons (30ml) vinegar
• 1 teaspoon (5g) salt
• 1 teaspoon (3g) cumin
• 1 teaspoon (3g) paprika
• ½ teaspoon (2g) black pepper
• ¼ teaspoon (1g) turmeric

For the Rice

• 2 cups (400g) basmati rice
• 3 cups (700ml) water
• ½ teaspoon (2.5g) salt
• 1 teaspoon (5g) vegetable bouillon
• 2-3 bay leaves
• 2 tablespoons (30ml) vegetable or canola oil

For the Vegetable Mix

• 200g (7 oz) onions, finely chopped
• 120g (4.2 oz) carrots, julienned
• 1 tablespoon (15g) minced garlic
• 1 hot pepper, finely chopped (adjust to taste)
• 150g (5.3 oz) bell pepper, sliced
• 300g (10.5 oz) cabbage, shredded
• 1 teaspoon (3g) cumin
• 1 teaspoon (3g) paprika
• ½ teaspoon (2.5g) salt
• ½ teaspoon (2g) black pepper
• ½ teaspoon (2g) turmeric

For the Sauce

• 4 tablespoons (60g) mayonnaise
• 2 tablespoons (30g) yogurt
• ½ teaspoon (2.5g) sugar
• 1 teaspoon (1g) dried parsley
• 1 teaspoon (5ml) vinegar
• Salt and black pepper to taste

Instructions

Marinating the Chicken

1. Cut the chicken breast into uniform strips, ensuring even cooking.
2. In a bowl, combine vinegar, salt, cumin, paprika, black pepper, and turmeric.
3. Coat the chicken strips thoroughly with the marinade mixture.
4. Cover and refrigerate for 30 minutes to allow flavors to penetrate.

Preparing the Rice

1. Thoroughly wash the basmati rice until water runs clear.
2. Soak the rice in cold water for 20 minutes.
3. Drain the soaked rice completely.
4. Heat oil in a heavy-bottomed pot over medium heat.
5. Add rice and toast lightly for 1-2 minutes, stirring gently.
6. Add salt, vegetable bouillon, and bay leaves.
7. Pour in water and bring to a boil.
8. Reduce heat to low, cover, and simmer for 25 minutes.
9. Remove from heat and let stand, covered, for 5 minutes.

Cooking the Chicken and Vegetables

1. Heat oil in a large non-stick pan over medium-high heat.
2. Add marinated chicken strips and sear until golden brown, about 5-6 minutes.
3. Add chopped onions and cook until translucent, about 3-4 minutes.
4. Stir in carrots, garlic, and hot pepper, cooking for 2-3 minutes.
5. Add bell peppers and cabbage, mixing well.
6. Season with cumin, paprika, salt, black pepper, and turmeric.
7. Cook for 5-7 minutes until vegetables are crisp-tender.

Final Assembly

1. Gently fold the cooked rice into the chicken-vegetable mixture.
2. Cover and cook on low heat for 15 minutes, allowing flavors to meld.
3. Meanwhile, prepare the sauce by combining all sauce ingredients in a small bowl.
4. Serve hot, with sauce on the side.

Expert Tips

• Pat the chicken dry before marinating for better flavor absorption
• Don’t skip the rice soaking step – it ensures perfectly fluffy grains
• Cut vegetables uniformly for even cooking
• Let the dish rest for 5 minutes before serving to allow flavors to settle

Nutrition Information

Per serving (serves 6):

• Calories: 485
• Protein: 28g
• Carbohydrates: 62g
• Fat: 15g
• Fiber: 4g
• Sodium: 680mg
• Sugar: 6g

This colorful and aromatic dish brings together tender marinated chicken, perfectly cooked basmati rice, and a medley of fresh vegetables. The combination of spices creates layers of flavor that make this dish truly memorable. Whether served for a family dinner or special occasion, this recipe promises to become a favorite in your cooking repertoire.