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Best Chicken Stir Fry Recipe With Rice

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Easy Chicken Stir Fry Recipe Mom On Timeout
Easy Chicken Stir Fry Recipe Mom On Timeout from www.momontimeout.com

Description

This chicken stir fry recipe with rice is a quick and easy weeknight dinner that’s packed with flavor. Tender chicken is stir-fried with fresh vegetables and served over fluffy rice. It’s a healthy and delicious meal that the whole family will love.

Prep Time

Prep time for this recipe is about 20 minutes. You’ll need to chop up the vegetables and marinate the chicken before cooking.

Cook Time

Cook time for this chicken stir fry recipe is about 15 minutes. The key is to cook the chicken quickly over high heat so that it stays tender and juicy.

Ingredients

For the chicken marinade:
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
For the stir fry:
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 yellow onion, sliced into thin strips
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 3 cups cooked white rice
  • Sesame seeds and sliced green onions, for garnish

Equipment

To make this chicken stir fry recipe with rice, you’ll need a large nonstick skillet or wok, a sharp knife, and a cutting board.

Method

1. In a medium bowl, whisk together the soy sauce, cornstarch, and vegetable oil. Add the sliced chicken and toss to coat. Let marinate for at least 10 minutes. 2. Heat a large nonstick skillet or wok over high heat. Add the vegetable oil and swirl to coat. Add the sliced bell peppers, onion, and mushrooms and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. 3. Add the minced garlic and grated ginger and stir-fry for 30 seconds, or until fragrant. 4. Add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. 5. In a small bowl, whisk together the soy sauce, cornstarch, and sesame oil. Add to the skillet and stir-fry for 1-2 minutes, or until the sauce has thickened. 6. Serve the chicken stir fry over cooked white rice and garnish with sesame seeds and sliced green onions.

Notes

To save time, you can use pre-cut vegetables from the grocery store. Just make sure they’re sliced thinly so that they cook quickly. You can also add other vegetables to this recipe, such as carrots, broccoli, or snow peas. For a spicier stir fry, add some red pepper flakes or sriracha sauce to the sauce.

Nutrition Info

This chicken stir fry recipe with rice serves 4 and has the following nutrition information per serving:
  • Calories: 450
  • Protein: 30g
  • Carbohydrates: 52g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 65mg
  • Sodium: 1450mg
  • Fiber: 3g
  • Sugar: 7g

Recipe Tips

To make this chicken stir fry recipe even easier, you can use leftover cooked chicken instead of marinating and cooking the chicken from scratch. Make sure to cook the vegetables quickly over high heat so that they stay crisp-tender. Don’t overcrowd the skillet or wok when cooking the chicken and vegetables. If there are too many ingredients in the pan, they will steam instead of stir-fry and won’t get that delicious caramelized flavor.

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