WOK Gemüse mit Huhn und Reis

WOK vegetables with chicken and rice

Viennese spice also has its place in Asian cuisine, whenever you want to avoid soy or if it is important to you that you know where the ingredients come from.


125 g basmati rice
400 g chicken breast
2 tbsp peanut oil
3 spring onions
2 carrots
1 zucchini

1 red pepper
1 clove of garlic
1 handful of bean sprouts
1 handful of snow peas
6 tbsp Viennese seasoning


Cut the chicken breast into bite-sized pieces, place in a bowl and mix with 3 tablespoons of Viennese seasoning and let sit for at least 20 minutes. Cut the spring onion into rings and carrots, zucchini and peppers into strips and peel and finely chop the garlic.

Heat the peanut oil in a wok and fry the chicken pieces in it. Then fry, stirring occasionally, and set aside. Then fry the carrot, zucchini and pepper pieces in the wok. Add the garlic pieces and fry briefly.

Add the chicken pieces that have been set aside along with the sugar snap peas and bean sprouts and fry for about 2 minutes before seasoning with 3 tablespoons of Viennese spice and pepper. Serve the dish straight away so the vegetables stay nice and crunchy.

As a side dish, prepare basmati rice according to the package instructions.

The recipe was by Verena Pelikan (c) sweets & lifestyle developed and photographed.

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