The absence of complex culinary manipulations associated with obtaining a delicious dish often indicates that the creation of the dish has been brought to perfection. This is how rice with chicken is cooked in a pan. From two starting products, you can create a whole series of perfectly matched culinary variations. Everything is done brilliantly simply, quickly, pleasantly!

The presented dish can be a successful debut even for an inexperienced housewife. We learn the basics, and then perfection is not far away!

Ingredient composition:

• tomato paste - 40 g;
• carrots - 2 pcs.;
• lean oil - 100 ml;
• chicken fillet - 600 g;
• turnip onions - 2 pcs.;
• rice (any variety) - 300 g;
• spices and spices, herbs.

Cooking method:

1. We heat vegetable fat in a dish with a non-stick coating. In such a frying pan, burning or sticking of products to the walls or bottom is excluded..
2. We wash the chicken fillet. You can use meat from any part of the poultry, but better - from the breast or legs. Cut the product into small portions, fry until lightly browned. Do not overdry delicate pieces, turn them over more often!
3. We peel vegetables, chop onions, chop sweet carrots on a grater with large cells. Add the slices to the golden meat, cook for another 5 minutes.
4. Rinse the rice thoroughly. It is best to do this in a sieve. We leave the cereal in it so that the glass has excess moisture, and send it to the rest of the products. Pepper and salt the composition, add tomato paste, diluted in half a glass of drinking water.
5. We mix everything well, pour in such an amount of boiling water so that its level exceeds the contents of the pan by three centimeters. We close the brazier, simmer the food for up to 25 minutes on very low heat. At the end of the process, grind allspice into the components of the dish.

The cooking is complete!

A simple recipe for rice with chicken in a pan

Cooking an unpretentious dish quickly is a doable task, and without compromising the quality and taste of the food.

Grocery list:

• rice of any kind - 230 g;
• lean oil - 50 ml;
• carrot;
• turnip onions;
• chicken breast - 700 g;
• chives - 3 pcs.;
• spices, spices.

Cooking procedure:

1. Pour fresh oil into a deep thick-walled frying pan, start heating it. At this time, wash the breast, blot it with napkins, separate the fillet from the bones. We cut the layers into small cubes, salt and pepper, sprinkle with seasonings, rubbing them lightly into the poultry meat. Fry the chicken until golden brown, periodically turning the portions.
2. Shred vegetables in any shape, but not very finely. We attach the slices to the pinkish meat, provide the composition with salt and pepper, mix well. We continue the process until the carrots and onions acquire a golden hue. This will take no more than 7 minutes.
3. Now we rinse the rice well. When the water becomes clear, place the cereal in a sieve to remove the liquid, then spread it in an even layer in a container with food. Add chopped garlic, chopped herbs.
4. We pour in purified water, covering the placed components of the dish with it. Add a little salt, close the container. In the first minutes, simmer food on a strong flame, then reduce the heat to a minimum. We simmer the food until the rice is cooked.

After 20 minutes, we have a simple, nutritious, delicious chicken and rice dish.

With the addition of mushrooms

We are expanding the range of products used: we cook rice with chicken and mushrooms based on oriental cuisine. They do it especially well in the Celestial Empire!

Set of components:

• fresh cottage cheese - 60 g;
• oil (sunflower or olive);
• soy sauce - 25 ml;
• a bag of long grain rice;
• chicken fillet - 150 g;
• sesame seeds - 10 g;
• champignons (frozen product is also possible) - 200 g;
• condiments and spices.

Cooking process:

1. Place a bag of rice in a container with boiling water. Boil the cereal for up to 10 minutes, then take it out of the pan and leave it in a colander.
2. Shred mushrooms with plates. Cut the chicken fillet into pieces or strips. We turn on a strong fire, stirring constantly, fry the slices together with the mushrooms in hot oil until half cooked.
3. Add cottage cheese, sesame seeds, soy composition, cooled rice to the products. Correcting the composition of the salt. Do not forget that the Chinese sauce contains a sufficient amount of it.... We simmer food until tender.

Ideally, this deliciously tasty meal is best “crafted” in a wok, using the wash-fi technique (stir-fry with continuous stirring). However, our food is also worthy of the highest praise!

Cooking with corn

By adding yellow grains to a recipe for cooking chicken and rice, we not only create new flavors of the dish, but also its magnificent appearance.

List of products:

• lean oil;
• turnip onions - 2 pcs.;
• rice (in bags or round grain) -250 g;
• chicken legs - 3 pcs.;
• corn - canned food;
• carrot;
• spices (mixtures for pilaf are suitable) - 5 g;
• salt, seasonings.

Step-by-step cooking:

1. For the presented dish, we take any parts of the bird, which we thoroughly wash, process with spices, keep for a quarter of an hour in a sealed container.
2. We dilute a spoonful of salt in 500 ml of drinking water, heat the solution to a boil, dip the rice into it and boil until tender. If the product is not entirely soft, do not worry - the cereal will "reach" with further heat treatment.
3. Well, we will prepare the rest of the products. We peel the vegetables, rinse, chop: chop the onion in the form of cubes, carrots - into strips.
4. We return to the legs. We put them in a frying pan, fry until golden brown. Add vegetable slices and canned corn (drain the liquid).
5. We continue the process for 4 minutes, then add rice, season the food with salt and pepper. We do not need a water composition, since the fat and juicy components of the dish are quite enough to get tasty and delicate food. Simmer it over low heat, covered, until tender.

We add light accents to the dish by sprinkling the plates with aromatic dill.

With green peas

The combination of rice, pieces of chicken and green peas is not yet pilaf, but already not porridge with meat!

Ingredient List:

• purified water or broth - 500 ml;
• turnip onions;
• tomato;
• chives - 3 pcs.;
• rice - 230 g;
• chicken meat - 1 kg;
• lean oil;
• pickled green peas (you can also frozen) - 1 can;
• laurel leaves, spices, herbs, provencal herbs.

How to cook rice with peas:

1. Boil thoroughly washed rice until semi-soft. Do not forget to lightly salt the liquid.
2. If we have bone on the meat, separate the pulp and cut into small pieces. Sprinkle them with the selected amount of salt, pepper, French herbs. Fry the product in oil, turning the portions as a light ruddy forms.
3. We wash and clean the vegetables, finely chop. Saute the onion cubes in a saucepan with heated oil together with the garlic squeezed out with a press.
4. Add chopped tomato, chopped greens, pour in broth or bottled water. Salt and pepper the composition. Do not overdo it with spices, as we have already used them with meat.
5. Pour the rice, simmer the ingredients of the dish until tender. We attach chicken slices, laurel leaves. Mix the whole mass and warm it up for another 5 minutes. Last but not least, add the green peas, because they are so small and tender!

We serve the dish with a light salad, enjoy the taste and bright colors of appetizing food.

With soy sauce and egg

The ingredients present in the name of the recipe immediately hint at the eastern subtleties of Chinese cuisine. And it always sounds tempting and very appetizing!

Products composition:

• butter - 60 g;
• turnip onions;
• boiled rice - 360 g;
• egg;
• Chinese soy sauce - 20 ml;
• chicken breasts - 2 pcs.;
• seasonings, spices.

Cooking method:

1. Free the onion from the husk, chop it finely, sauté in fresh oil until transparent.
2. We cut the chicken fillet into pieces, send it to the vegetable along with the already boiled rice. Immediately pour in the Chinese sauce, process the products with pepper and the desired seasonings. Fry the ingredients of the dish for up to seven minutes.
3. Combine the egg and water (1/4 cup) in a bowl, mix the composition, carefully add it to the cooking food. We heat the food for another 10 minutes over low heat.

Serve hot, decorate with chopped green onion feathers.

Pilaf with chicken fillet

One cannot ignore the classics of Asian cuisine - the favorite pilaf, cooked on the basis of rice and chicken fillet. Cooking an Uzbek dish.

Required components:

• chili pod;
• lean oil;
• poultry meat - 600 g;
• rice - 2 tbsp.;
• garlic - 2 heads;
• sweet carrots, turnip onions - 4 pcs.;
• oriental spices, salt and seasonings.

Cooking a dish:

1. Thoroughly wash the chicken fillet, remove the films and veins, chop in small pieces.
2. Finely chop the peeled onion. We decorate the carrots with cubes. To get really tasty Uzbek pilaf, we use a cast-iron or thick-walled ceramic (Teflon) frying pan with high sides.
3. Heat a layer of oil up to 1 cm thick in a selected container. Fry the onion (remove the top layer of husk from it) until blackening, after which we discard the head.
4. Now place the finely chopped onion, fry the vegetable pieces until they are pink. Add chicken fillet and carrots. We cook the composition until the pieces of meat turn bright golden.
5. Next, pour in a liter of boiling water, add salt, pepper, spices and seasonings. We use mixtures containing cumin (cumin), saffron, barberry, coriander, turmeric and paprika. Add a whole chili pod, a head of garlic, freed from the top layer of husk. We continue cooking and get the so-called zirvak. This is the main component of Uzbek pilaf!
6. At this time, we rinse the rice, let all the liquid drain, send the product to the cauldron. The amount of water should cover the cereal layer by 2 cm. If there is not enough liquid component, add to the required volume.
7. We simmer food until its ingredients absorb all the water. Stir the food periodically, make punctures in it with a wooden stick. When the rice becomes soft, place the head of garlic in the middle, close the dishes, leave to infuse for 10 minutes.

Pilaf with poultry fillet is ready, its seductive aromas have been in the air for a long time, calling to start the long-awaited meal as soon as possible.

Rice with chicken in a pan is a dish that can be cooked in a wide variety of variations, harmoniously combining the tastes and aromas of the products. Culinary courage has always been a companion to the most talented masters who have presented us with their best gastronomic masterpieces.

Chicken with Rice in Soy Sauce rich in vitamins and minerals such as: vitamin PP - 56.9%, potassium - 13.4%, silicon - 919.9%, magnesium - 26%, phosphorus - 27.5%, cobalt - 102.2%, manganese - 41.4%, copper - 20.2%, molybdenum - 23.6%, chromium - 49.5%, zinc - 13.8%

Benefits of Chicken with Rice in Soy Sauce

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

still hide

You can see a complete guide to the most useful products in the appendix.

Chicken fried rice with soy sauce is a dish that is indirectly related to both Chinese and Japanese cuisine. In the Land of the Rising Sun, it is very popular. Thanks to the soy sauce, the rice gets an unusual flavor, and the chicken turns out to be tender and aromatic. In this article, we will consider the step-by-step preparation of a dish. We will present two more interesting recipes for chicken with rice in soy sauce to choose from: in a pan with an egg and in the oven.

The nuances of cooking

Rice with chicken and soy sauce will taste better if you adhere to the following recommendations in the process of working with products:

1. Traditionally, this dish is cooked in a special frying pan called a wok. A distinctive feature of such dishes is a convex bottom of a small diameter. Meat and other products are cooked in it very quickly, at the highest possible heating temperature, keeping juiciness and pleasant taste inside.
2. Rice for the dish is prepared in a special way. It is cooked for only a few minutes without salt, and then steamed under the lid. As a result, the groats are neither crumbly nor viscous. Thanks to the special filling, steamed rice gets a special taste.
3. It is important to pay attention to the quality of the soy sauce. This product, unlike a chemical surrogate, contains only natural ingredients: wheat, soybeans, salt and water. The original soy sauce contains approximately 8 g of protein.

Ingredient List

The whole process of cooking a dish can be conditionally divided into three stages: cooking rice, frying meat and vegetables, mixing the ingredients. That is why it is advisable to list the ingredients separately.

To prepare the cereal part of the dish, you will need:

• rice - 200 g;
• water - 250 ml;
• rice (apple cider vinegar) - 20 ml;
• sugar - 15 g;
• salt - 1 tsp

To fry chicken with vegetables, you need to prepare the following products:

• fillet - 250 g;
• frozen vegetables - 100 g;
• ginger root - 2 tsp;
• garlic cloves - 2 pcs.;
• vegetable oil - 3 tbsp. l .;
• black pepper - ½ tsp;
• red pepper - ½ tsp.

To give the dish a piquant taste, use thick soy sauce (3 tablespoons). Serve rice with green onions.

Step by step recipe

When preparing a dish, you should adhere to a certain sequence of actions:

1. Rinse the rice well, changing the water several times until it becomes transparent.
2. Transfer the rice to a heavy-bottomed saucepan. Pour the cereal with hot water.
3. Bring rice to a boil over high heat. Cover the pan with a lid, then reduce the heat to a minimum. Cook rice for 10 minutes.
4. Remove the pan from the heat. Leave the rice to steam for 15 minutes without opening the lids.
5. Cut the chicken fillet into small pieces. Chop the ginger and garlic.
6. Heat oil in a deep skillet or wok. Put fillet pieces in it and fry them until the color changes.
7. Add spices and vegetables to the meat. After five minutes, put the garlic and ginger in the pan.
8. Prepare the sauce for the rice. To do this, mix vinegar, salt and sugar. Heat the pot to dissolve the dry ingredients. In a non-metallic container, pour the prepared solution over the rice, stir with a wooden spatula and leave under the lid for 8 minutes. Transfer the cereal to the pan.
9. Add soy sauce to the chicken and rice. The recipe uses a thick sauce that is both sweet and tangy. Additionally, add a little hot water (½ tbsp.) And stir the dish.
10. Cook for another 5 minutes, until all the liquid is absorbed into the rice. After turning off the stove, let the dish brew for 10 minutes, after which you can serve it to the table, sprinkle with green onions.

Rice with egg and chicken in soy sauce

In Japan, this dish is known as Oyakodon. This is chicken fried in soy sauce with onions and eggs. Traditionally, it is served with rice.

The dish is prepared as follows:

1. Chicken fillet (500 g) is cut into rather large pieces, and the onion is chopped in half rings.
2. Soy sauce (2 tablespoons) and the same amount of water are poured into a deep frying pan. Sugar (2 tsp) and a pinch of salt are also added here.
3. Onion is placed in the heated sauce and fried for 5 minutes.
4. Next, fillet is laid out in the pan. It should be sautéed for 4 minutes on each side.
5. After the specified time, an egg beaten with a fork is poured into the pan. As soon as it grabs, the dish can be considered ready.
6. When serving in a deep bowl, first add the pre-cooked rice and then add the chicken and egg. Sprinkle with herbs on top.

Chicken with rice in soy sauce in the oven

The recipe for the next dish consists of just a few steps:

1. Chicken thighs or drumsticks (600 g) are marinated in a mixture of soy sauce (35 ml), sugar (1 tsp), vegetable oil (2 tablespoons) and chopped garlic.
2. Diced onions and grated carrots are fried in a frying pan. If desired, bell pepper is added to the roast.
3. Rice is washed several times under running water, after which it is transferred to the pan with vegetables. At this stage, salt and pepper are added to taste.
4. Place vegetables with raw rice on the bottom of the baking dish, and pickled chicken on top. After that, the form is tightened with foil from all sides.
5. Rice and chicken in soy sauce are baked for 70 minutes at a temperature of 190 °. Then the foil can be removed and the meat can be browned additionally using the "Grill" function.

Soy sauce is very common in many recipes. What is this product? It is the most popular product found in Asian cuisine.

Soybeans are exposed to special mushrooms. As a result of such fermentation, this product appears. It is a liquid that has a dark color, with a characteristic pungent odor.

This sauce is considered the king of national cuisine in Japan. After all, there it is used to make almost all dishes. Thanks to this, the dishes become delicious. By the way, in the same country of the rising sun, each of its inhabitants consumes about 25 grams of soy sauce every day.

This product has become popular all over the world. We, too, he won the gratitude of the hostesses. It is used to prepare main courses, sauces and dressings. The dishes are really delicious. Chicken in soy sauce is very tasty - tender, juicy and with a peculiar taste. It can be cooked with rice, for example. This is the recipe I want to offer you.

To prepare this gourmet dish, you need these ingredients:
about 400 g chicken fillet,
150 g of rice (I take Kuban rice, but you can also take long-grain rice),
7 tbsp. spoons of soy sauce,
four garlic cloves,
1.5 tbsp. tablespoons of butter,
2 medium onions
1.5 tbsp. tablespoons of vegetable oil,
ground black pepper to taste,
salt.

1. First you need to prepare the chicken fillet marinade. We take a bowl and mix vegetable oil, garlic cloves in it, which need to be grated on a fine grater, 4 tbsp. tablespoons of soy sauce and ground black pepper. We mix all ingredients thoroughly.

2. After rinsing the chicken fillet under running water, cut it into medium-sized pieces, put it in a saucepan or other dish and add the finished marinade to it. Stir and leave for about half an hour, covering the dishes with a lid.

3. After the lapse of time, fry the marinated pieces of chicken fillet in a deep frying pan in vegetable oil. The fire must be strong. Fry until golden brown.

4. When the meat is browned, add to it the onions, cut into thin half rings.

5. Boil the rice, wash it under hot water and add butter to it. Stir until it is completely dissolved.

6. To cook chicken in soy sauce with rice, add the prepared rice to the pan and pour in the remaining soy sauce - 4 tbsp. spoons. Mix thoroughly and simmer for about five minutes.

Let the finished dish cool slightly and then put it on the plates. Serve hot. Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

This chicken and rice recipe is indirectly related to both Japanese and Chinese cuisine. Rice is prepared with the addition of fruit vinegar, soy sauce, sugar and salt, which is typical for Japanese cuisine. And chicken and vegetables are quickly fried in oil, this technique is common in Chinese cuisine. As a result, we get a very tasty dish: aromatic rice, slightly spicy with an unusual taste, and tender chicken fillet fried with ginger, garlic and vegetables.
To make the rice not sticky or crumbly, it is cooked in a special way. Pour in water, bring to a boil over high heat and cook until all the water is absorbed. No salt or spices. Turn off the fire, leave the rice in a saucepan under the lid to steam for 15-20 minutes. At this time, a hot filling of vinegar, salt and sugar is prepared. It is poured into steamed rice, mixed, but not with a spoon, but with a wooden spatula, as if drawing lines from one side of the pan to the other. With this stirring, the rice remains crumbly, but it is well impregnated with the filling. Until cooked rice with vegetables and soy sauce, the recipe with fried chicken fillet is brought in a pan along with chicken and vegetables. And I use this when I need to cook something for a festive table.

Ingredients:

- rice (dry cereal) - 200 gr.;
- water - 250 ml.;
- apple cider vinegar 6% (or rice) - 20 ml.;
- sugar - 15 gr.;
- salt - 1 tsp;
- thick soy sauce - 2-3 tbsp. l. (taste);
- chicken fillet - 250 gr.;
- black pepper, red pepper - 0.5 tsp each. (taste);
- carrots - 1 pc (small or 0.5 medium);
- onion - 1 small onion;
- ginger root - 2 tsp sliced;
- garlic - 2 cloves;
- vegetable oil - 3 tbsp. l.

Recipe with photo step by step:

Rinse the rice several times with cold water (it is more convenient to use a colander), transfer to a saucepan or cauldron, pour in 250 ml. clean water. Bring to a boil over high heat, cover with a lid. Cook over low heat for 10-12 minutes until the water is completely absorbed.

Without opening the lid, leave the rice on the switched off burner to steam for 15 minutes.

In the meantime, cut vegetables: onions into small cubes, carrots into thin strips or small pieces.

Peel a piece of ginger root, peel the garlic. Cut into small pieces.

Cut the chicken fillet into cubes, not coarsely, counting on one bite. The size of the pieces is about 2x2 or 3x3 cm. If you don't have time to cook, you can do it.

Heat oil in a deep skillet or wok. Put the chicken fillet, fry until the color changes (the meat brightens), sprinkle with spices and continue frying until a thin golden crust appears.

Transfer the meat to a plate. Pour the onion into the remaining oil, sauté over low heat until transparent.

Add ginger and garlic. Muffle the fire so that the spices do not burn, fry for about a minute.

Pour carrots, mix with vegetables, cover and simmer over low heat until soft and fully cooked (or leave it tight - to your taste).

While the carrots are stewing, prepare the sauce for the rice. Measure out 20 ml. apple or rice vinegar (apple cider in the recipe 6%).

Pour salt, sugar into a bowl and pour in vinegar. Put on a quiet fire, stirring occasionally, bring to a boil and dissolve the salt and sugar.

Transfer the rice to a non-metallic dish. Cover with hot marinade. Stir with a spatula, drawing lines from one side of the dish to the other. With this stirring, the rice will not stick together and will be well saturated with the filling. Cover the dish with the rice with a lid and leave for 5-10 minutes.

When the carrots become soft or have reached the desired degree of readiness, transfer the pieces of chicken fillet into the pan, warm them up, you can fry them a little more.

Lay out the rice, it will look like lumps, but not sticky. Mix the rice with the rest of the ingredients, fry a little.

Add soy sauce, pour in half a glass of water (if the rice is harsh for your taste) and mix thoroughly. Taste for salt, correct. It always turns out very tasty.

Cover with a lid, steam over low heat for five minutes, until all the liquid is absorbed into the rice. Turn off, leave under the lid for a few minutes.

Fill the bowls with rice, turn on portioned plates. You will get a rounded slide of rice with vegetables and chicken. Sprinkle with finely chopped green onions and serve rice with vegetables and soy sauce, recipe for fried chicken fillet to the table. Bon Appetit!