20 min   2 portions   difficulty

Rice dish with chicken breast, vegetables and basil


Step 1

Peel the ginger and grate or cut finely in a glass dish. Peel the clove of garlic and cut up. Stir in the soy sauce and 1 tablespoon of vegetable oil (sesame oil if available). Stir in a pinch of salt and the cornflour. Wash and dry the chicken breast and cut up into short thin strips. Mix well with the marinade in the glass dish. Peel the spring onions, chop the green away and cut into eighths (according to size). Wash the paprika pods; cut away the white parts and the stalk. Cut the paprika flesh into short thin strips. Peel (or scrape) the carrots and cut into short thin slivers. Wash the courgettes. Cut off the stalk and tips. Divide the courgettes lengthways by four, cut out the core and cut up into short thin strips.

Step 2

Heat 3 tablespoonfuls of frying oil in a large pan or WOK (full heat); fry the vegetables while stirring vigorously. No water should be drawn off. Once the vegetables are cooked all over after approx. 2 mins, i.e. slightly “glazed”, add the meat with marinade and cook together for another 2 minutes. The meat should be cooked evenly all over. Then add the previously cooked rice and cook for 3 more minutes. Remove from the stove. Mix in the washed basil leaves. Add Sambal Olek to the dish to taste.


  • 360 g chicken breasts
  • 2 walnut-sized pieces of ginger
  • 1 clove of garlic
  • 1 red and yellow paprika
  • 1 carrot
  • 1 small courgette
  • 3 spring onions
  • 8 leaves of Thai basil or use normal basil and add a few slices of non-sprayed lemon peel
  • 1 teaspoon Sambal Olek
  • 2 tablespoonfuls soy sauce
  • 1 tablespoonful vegetable oil
  • salt
  • 1 level teaspoon of cornflour
  • 250 g pre-cooked basmati or Chinese rice or noodles
  • 3 tablespoonfuls cooking oil
  • ¬†

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