🍗 Grilled Chicken with Jasmine Rice, Stir-Fried Veggies & Chili-Soy Dip 🌶️🥦
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories per serving: ~560 kcal
🛒 Ingredients
For the Chicken:
2 boneless, skinless chicken breasts 🍗
2 tbsp olive oil 🫒
1 tbsp soy sauce
1 tsp garlic powder 🧄
1 tsp smoked paprika
Salt & black pepper to taste 🧂
Fresh parsley, chopped (for garnish) 🌿
For the Rice:
2 cups jasmine rice 🍚
4 cups water
Pinch of salt 🧂
For the Stir-Fried Veggies:
1 tbsp sesame oil
1 red bell pepper, sliced 🌶️
1 medium zucchini, sliced into half-moons 🥒
1 medium carrot, julienned 🥕
1 red onion, sliced 🧅
1 cup broccoli florets 🥦
2 cloves garlic, minced 🧄
2 tbsp soy sauce
For the Chili-Soy Dip:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, finely chopped 🧄
1 red chili, finely sliced 🌶️
1 spring onion, finely chopped 🌱
👩🍳 Instructions
Cook rice: Rinse jasmine rice, then simmer in salted water until fluffy (15 minutes). Keep warm.
Marinate chicken: Mix olive oil, soy sauce, garlic powder, paprika, salt, and pepper. Coat chicken and let rest 10 minutes.
Grill chicken: Cook over medium-high heat (pan or grill) for 5–6 minutes per side until charred and fully cooked (internal temp 74°C / 165°F). Slice into strips.
Stir-fry vegetables: Heat sesame oil in a wok. Add garlic, peppers, zucchini, carrot, onion, and broccoli. Stir-fry 4–5 minutes, add soy sauce, and toss well.
Make chili dip: In a small bowl, mix soy sauce, rice vinegar, sesame oil, garlic, chili, and spring onion.
Assemble plate: Serve rice in the center, chicken slices on one side, stir-fried veggies on the other, and dipping sauce in a small bowl. Garnish with parsley.
🔄 Tips & Variations
Add cashews or peanuts for crunch.
Swap chicken for shrimp, beef, or tofu.
Adjust chili heat to preference.