Asian Chicken & Vegetables over Rice

Welcome to the first day of my new 30 Minutes or Less meal blog! Yay! I am beyond excited about the new direction that this blog is taking, not only because a 30 minute meal is exactly what I need, but as I speak to people and explain to them what I am going to be doing, I realize that it is exactly what A LOT of people need. I want to be able to be a go-to option, where people know that if they grab one of my recipes, they can rest assured that they will find an easy, healthy meal which can be prepared in 30 minutes or less.  And if I can do it with two children running around an apartment, ANYBODY can do it.  Though a glass of wine may be some good assistance.

For my first recipe, I have decided to make a simple Asian chicken & vegetable dish served over white rice. I love this recipe because it is a great way to use up any vegetables hanging around the fridge. There are so many variations that you could potentially prepare this recipe 3 times a week, constantly substituting ingredients.

For this particular recipe, I didn’t go out purposely to buy certain veggies.  I just used what was in my fridge.  You really could use whatever you want, or have, for that matter. I used carrots, snow peas, celery, onion, yellow and green pepper.  You don’t have to make a special trip to the grocery store, just take a look around your fridge and get creative! Options include, and are not limited to:

  • carrots
  • celery
  • bell peppers
  • snow peas
  • peas
  • green beans
  • onion
  • broccoli
  • cauliflower
  • cabbage
  • water chestnuts
  • baby corn
  • mushrooms


For the protein, I chose chicken. However, you could always leave it vegetarian, or substitute the protein for beef, pork, shrimp or tofu for example.

Don’t worry about measuring ingredients! Save your time! Remember, you’re busy! You can estimate how many vegetables you want to include, as well as your protein.  The only thing that must be measured is the rice, if you choose to use rice.  But even there, you can always go sans rice, or substitute for noodles!!

In order to cook rice to perfection, just remember to use 2 parts water to 1 part rice (long grain). I used 2 cups of water and 1 cup of rice, a little salt, and if you wish, a little butter or even olive oil.  That yielded enough for 4 people.

So just remember to have fun and be creative!

Asian Chicken & Vegetable over Rice

Time: 30 minutes

Step One:  Chop vegetables (of your choice) and place them in a bowl.


Step Two: Add one part rice to two parts boiling water.  Add some salt, and some butter or olive oil if you wish. Reduce heat and cover. Remove from heat once water has completely evaporated.


Step Three:  Slice chicken (or any protein); I seasoned mine beforehand but it isn’t necessary.


Step Four:  Heat some oil in pan and add a clove of garlic.  Cook the chicken until it is no longer pink then add the vegetables.  Add a little water and soya sauce. Cover and let cook for about 10 minutes until the vegetables have been fully cooked.
Step Five:  Portion cooked rice onto plates.


Step Six:  Top with cooked vegetables. You can add some additional soya sauce if you wish, or hot pepper sauce as I had done.




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