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Chicken rice and stir-fried vegetables

Serves   4
Prep time: 10 mins
Cooking time: 35 mins

Inspired by the aromatic and bright flavours of Hainanese chicken, this simple chicken and rice recipe will be enjoyed by everyone.

Chicken and rice




  • 2 tablespoons oil
  • 4 cloves garlic, finely chopped or 2 teaspoons crushed garlic
  • 4cm piece ginger, grated or thinly sliced or 1½ teaspoons crushed ginger
  • 1-1.5kg bone-in chicken thighs or drumsticks, skin removed
  • 2¼ cups water
  • ½ teaspoon salt 
  • 400g jasmine rice*

Quick pickle

  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • ½ cucumber*, sliced

Stir fried vegetables

  • 1 tablespoon oil
  • 1 clove garlic, grated or ½ teaspoon crushed garlic 
  • 2 carrots*, thinly sliced 
  • 2 capsicums*, thinly sliced
  • 2 cups frozen peas* 
  • Salt and pepper, to taste

* These ingredients are shared with other recipes from the summer weekly meal planner.


  1. Mix all the quick pickle ingredients together in a bowl and leave to sit. 
  2. Heat oil in a large pot on the stove over high heat, add garlic and ginger and sauté for 1-2 minutes or until golden brown and fragrant.
  3. Turn heat to high, add chicken and stir through, heat for about 5 minutes while stirring occasionally. Pour in water and salt, mix, cover with a lid and bring to a boil. Leave to simmer for about 15 minutes. 
  4. Add rice, gently mix around to spread the rice evenly. Cover with the lid and bring to a boil, once boiling reduce the heat to low and leave to cook for 15 minutes. 
  5. Turn off heat, remove from the stove and leave to rest for 10 minutes. 
  6. Heat oil in a frying pan or wok on the stove over high heat, add garlic and fry for a few seconds. Add all the vegetables and stir fry until cooked. Test taste adding salt and pepper as needed. 
  7. Bring all the elements to the centre of the table and serve. 

Cooking tips:

Adjust the quantity of rice to suit how much you and your family can eat and adjust the amount of water to suit. If desired, the chicken or protein substitute can be pan seared or cooked in the oven, then cook the rice with your choice of stock instead. 

Adapt it:

The chicken can be substituted for firm fish fillets, prawns, tofu, tempeh, quorn and other plant-based meat alternatives. To increase the fibre of this meal, choose brown rice instead of white. 

Leftover tips:

Heat thoroughly and eat for lunch the next day.