CHICKEN WITH BROCCOLI AND RICE Crunchy broccoli meets succulent Asian chicken for a quick, healthy lunchtime meal.
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3 Servings


Preparation time:
Approx. 40 Minutes


Marinating time:
Approx. 30 Minutes



  • 1 tsp Sambal Oelek
  • 3 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 tbsp cornstarch
  • 450 g chicken breast fillet
  • 400 g broccoli florets
  • Salt
  • 150 g basmati rice
  • 3 tbsp sesame oil
  • 2 tbsp liquid honey
  • 150 ml vegetable broth
  • Pepper


In a bowl, stir together Sambal Oelek, soy sauce, ginger and cornstarch until smooth. Wash the chicken breast fillet, pat dry and cut into strips. Mix with the marinade, place in a suitable ZWILLING FRESH & SAVE vacuum container, vacuum seal, and marinate in the refrigerator for approx. 30 minutes.

In the meantime, cook the broccoli florets in a pot of plenty of boiling salted water for about 2-3 minutes until al dente and immediately rinse in ice-cold water. Drain well.

Prepare the basmati rice according to the instructions on the packaging and divide into three ZWILLING FRESH & SAVE vacuum seal containers.

Heat sesame oil in a pan. Add honey. Once the honey begins to foam, add the marinated chicken strips and continue frying for 3-4 minutes. Deglaze with vegetable broth and add broccoli florets. Bring everything to a boil, toss well and season with salt and pepper. Distribute into the vacuum seal container with the rice and allow to cool completely. Then vacuum seal and refrigerate until ready to enjoy.

Top tip:

Instead of sesame oil, you can use peanut oil or another vegetable oil.

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