Asian Chicken and Veggies

You know those nights when you’re craving takeout, but really don’t want to wait forever for delivery? That’s exactly when this Asian-style chicken and veggies comes to the rescue! The chicken gets beautifully tender right in the skillet, while your Thermomix® whips up the flavorful sauce and steams the fresh broccoli. It’s an effortless, quick weeknight dinner you’ll want to put on repeat.

Here’s why you’re going to love this recipe:

• Better (and faster!) than takeout
• Packed with super tender, juicy skillet chicken
• Totally easy and stress-free thanks to the Thermomix®
• Loaded with fresh broccoli and crisp carrots
• Coated in a rich, savory soy-ginger sauce
• A cozy, comforting weeknight dinner
• Ready to serve in under an hour
• Just downright delicious!

My Best Cooking Tips

The secret ingredient in the marinade is cornstarch! It locks in all those delicious juices, keeping the chicken incredibly tender and juicy so it won’t dry out while searing in the skillet.

Make sure your skillet gets screaming hot before adding the chicken. You don’t need to add extra oil to the skillet either, since there’s already plenty in the marinade.

Slice your carrots into nice, thin matchsticks. This helps them cook up perfectly tender-crisp right in the sauce.

To get a silky-smooth sauce, always make a quick slurry by whisking the cornstarch with a splash of cold water before pouring it into the hot mixing bowl. That way, you avoid any annoying lumps!

Can I make this ahead of time?

You sure can! It actually makes fantastic leftovers. Just pop any remaining chicken, veggies, and sauce into an airtight container and keep it in the fridge for 1 to 2 days. Reheat gently in a skillet on the stove or in the microwave. Pro tip: Cook a fresh batch of rice when you’re ready to eat, or store leftover rice in a separate container so it doesn’t get soggy!

Easy Recipe Variations

Mix up the veggies: If you don’t have broccoli on hand or it’s just not your favorite, feel free to swap in cauliflower florets or sliced bell peppers instead.

Make it vegetarian: Simply skip the chicken and replace it with crispy pan-fried tofu. Just remember to use vegetable broth in the sauce instead of chicken broth!

Add some heat: If you love a little extra kick, go ahead and bump up the amount of Sambal Oelek in the sauce to suit your taste.

What You’ll Need for Asian Chicken and Veggies

For the Chicken:

• 1 lb chicken breast (or chicken tenders)
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp neutral oil (such as canola or sunflower oil)
• 1 pinch black pepper
• 1 heaping tsp cornstarch

For the Sauce:

• 1 yellow onion
• 2 cloves garlic
• 1 walnut-sized piece fresh ginger
• 2 tbsp oil (25 g)
• 1 head broccoli, cut into florets
• 2–3 carrots
• 1 ¾ cups chicken broth (400 ml)
• 2 tbsp soy sauce (30 g)
• 1 tbsp honey
• 1 tbsp white wine vinegar
• ½ tsp Sambal Oelek

10-15 g cornstarch (mixed with a splash of cold water)

For serving:

• 250 g Basmati rice (cooked separately on the stovetop)
• Toasted sesame seeds

How to Make Asian Chicken and Vegetables

Instructions:

Start by cutting the chicken into bite-sized pieces. Add the soy sauce, honey, oil, and a pinch of black pepper, giving everything a good toss to combine. Finally, stir in the cornstarch. Let the chicken marinate for about 15 minutes so all those delicious flavors soak in.

In the meantime, peel the onion, garlic, and ginger. Quarter the onion and toss everything into the mixing bowl. Chop for 5 sec / speed 5, then scrape down the sides with your spatula. Add the oil and sauté for 3 min / 120°C / speed 1.

While that’s cooking, peel the carrots and slice them into thin matchsticks.

Now add the carrot matchsticks, chicken stock, soy sauce, white wine vinegar, honey, and sambal oelek to the mixing bowl.

Insert the simmering basket and fill it with the fresh broccoli florets.

Place the lid on and cook for 15 min / Varoma® / reverse direction / speed 1. While everything steams away, cook your rice according to the package directions in a separate pot and sear the chicken.

Get a skillet screaming hot while the Thermomix® works its magic. Add the marinated chicken—no extra oil needed!—and cook, tossing occasionally, until it’s golden brown and cooked through. Turn off the heat and let the meat rest right in the skillet.

Once the 15 minutes are up, carefully remove the simmering basket with the broccoli.

Whisk the cornstarch with a splash of cold water until smooth, then add it to the mixing bowl. Bring the sauce to a simmer for 2 min / 100°C / reverse direction / speed 1 so it thickens up beautifully.

Pour that rich, glossy sauce straight out of the mixing bowl over the chicken in the skillet and give everything a quick toss. Gently fold in the broccoli and sprinkle with toasted sesame seeds. Serve hot alongside your freshly cooked rice!

Enjoy!

I hope you have so much fun making and eating this easy dinner!

You might also love this recipe: Sweet and Sour Chicken

Best, Christoph

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