Welcome to a taste of Korea, right in your own kitchen! This Korean-Style Chicken Fillet with Rice and Vegetables is a vibrant, flavorful, and surprisingly simple dish that's perfect for a busy weeknight. It captures the essence of Korean-inspired cooking—balancing savory, spicy, and fresh flavors—in a meal that comes together in just 30 minutes. Forget takeout; this recipe uses fresh, wholesome ingredients to create a dish that is both comforting and exciting. Get your wok ready and prepare to be amazed by how easy it is to whip up this delightful meal!
Korean-Style Chicken Fillet with Rice and Vegetables
Ingredients for Korean-Style Chicken Fillet with Rice and Vegetables
- 250 g chicken breast fillet
- 165 g short-grain rice
- 1 onion
- 150 g bell pepper
- 150 g tomatoes
- 1 red and 1 green chili pepper
- 3 cloves of garlic
- 15 g rice vinegar
- a small piece of ginger
- 20 ml olive oil
- salt, dill, lemon
- cherry tomatoes for serving
How to Cook Korean-Style Chicken Fillet with Rice and Vegetables
Cook the short-grain rice. First, soak it in cold water for a few minutes, then rinse it several times until the water runs completely clear.
Pour 200 ml of water into a small saucepan. When it boils, add the rinsed rice. Then, reduce the heat to the minimum, cover with a lid, and cook for 15 minutes. Remove the saucepan from the heat, pour in the rice vinegar, cover tightly, and let it steam for 10 minutes.
Boiling the rice
While the rice is cooking, prepare the chicken fillet. You will need a wok for this.
So, place the wok on the stove and pour in the olive oil. When it’s well heated, add finely chopped garlic, a red chili pepper (seeds and pith removed), and a piece of fresh ginger about the size of your thumb, peeled and finely chopped. Quickly stir-fry these ingredients for just 10-15 seconds.
Stir-frying garlic, hot pepper, and ginger in a wok
Next, add the finely chopped onion to the wok. Stirring to prevent the vegetables from burning, sauté the onion for 3-4 minutes.
Adding chopped onion
Then, add the bell pepper, seeded and diced, and the green chili pepper. Cook for 3 minutes.
Adding bell pepper and green chili pepper
Mince the chicken breast fillet using a meat grinder or chop it into very small cubes. Add the chicken to the wok, mix with the vegetables, and cook for 4-5 minutes. Keep an eye on the wok, stirring constantly to ensure everything cooks evenly!
Mincing the chicken fillet and adding it to the vegetables in the wok
Peel the tomatoes, dice them, and add them to the other ingredients.
Adding peeled tomatoes to the fried vegetables and meat
Stir-fry for another 2-3 minutes; when the moisture has evaporated, season with salt to taste (about 1/2 teaspoon of sea salt) and remove the wok from the heat.
Stir-frying all ingredients in the wok until the moisture evaporates
On a plate, lay down a bed of rice and top it with the stir-fried meat and vegetables.
Plating the rice first, then topping with the vegetables and meat
Squeeze the juice from half a lemon over the dish, garnish with cherry tomatoes and fresh herbs of your choice—I used dill. Serve hot.
Korean-Style Chicken Fillet with Rice and Vegetables
And there you have it—a beautiful and delicious Korean-style meal ready to be enjoyed! This dish is wonderfully versatile. For a more traditional touch, try topping it with a sunny-side-up fried egg and a sprinkle of toasted sesame seeds. You can also adjust the spice level by adding more or less chili to suit your taste. We hope this recipe brings a touch of global flavor to your table and inspires you to explore more exciting dishes. Enjoy every flavorful bite!
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