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Spicy Chicken & Stir-Fried Vegetables
with Jasmine Rice
35 MIN
2 Servings
From the Test Kitchen
In this dish, a coating of rice flour on chopped chicken just before it hits a hot pan creates a delicate crust—perfect for soaking up a flavorful sauce made with spicy sambal oelek. It’s balanced by fluffy jasmine rice and vegetables stir-fried in a tangy-sweet sauce.
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NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Jasmine Rice
- 2 Scallions
- 6 oz Carrots
-
½ lb Cabbage
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
-
2 Tbsps Sushi Sauce
- ¼ cup Rice Flour
- 1 Tbsp Sambal Oelek
- 1½ Tbsps Soy Marinade
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and finely chop the ginger. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; roughly chop the leaves. In a medium bowl, combine the soy marinade, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced carrots, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped cabbage and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sushi sauce and remaining sesame oil. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.
4
Coat & start the chicken:
While the vegetables cook, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.
5
Finish the chicken:
Add the sauce to the pan (carefully, as the liquid may splatter); cook, stirring frequently, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.
6
Serve your dish:
Serve the finished chicken with the cooked vegetables and cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and finely chop the ginger. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; roughly chop the leaves. In a medium bowl, combine the soy marinade, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced carrots, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped cabbage and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sushi sauce and remaining sesame oil. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.
4
Coat & start the chicken:
While the vegetables cook, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.
5
Finish the chicken:
Add the sauce to the pan (carefully, as the liquid may splatter); cook, stirring frequently, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.
6
Serve your dish:
Serve the finished chicken with the cooked vegetables and cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs