Chicken And Vegetable Stir-Fry Over Rice
A flavorful chicken and vegetable stir-fry served over rice, combining fresh vegetables, tender chicken, and savory soy sauce for a quick, satisfying meal perfect for weeknights.
Ingredients
Instructions
- Prepare vegetables and meat by chopping broccoli, carrots, celery, green pepper, mushrooms, and onion into bite-sized pieces.
- Slice chicken breast into bite-sized pieces or use purchased chicken stir-fry strips.
- Cook rice according to package instructions and set aside.
- Heat cooking oil or olive oil in a large skillet or wok over medium-high heat.
- Add chicken to the skillet and cook until browned and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add more oil if needed and stir-fry the vegetables until tender-crisp.
- Add the cooked chicken back to the skillet with vegetables.
- Stir in seasonings, soy sauce, and a small amount of butter or margarine.
- Cook for an additional 2-3 minutes, mixing well.
- Serve the chicken and vegetable stir-fry over hot cooked rice.
Tips & Substitutions
To enhance flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking. If you don't have broccoli, you can substitute with any other seasonal vegetables like snap peas or bell peppers. Experiment with different seasonings such as garlic powder or sesame oil to elevate the dish. This stir-fry can also easily be adapted to include shrimp, similar to recipes like Mary Ellen'S Best Sweet And Sour Chicken.
Serving Suggestions
Serve the chicken and vegetable stir-fry over fluffy white or brown rice for a hearty meal. Consider garnishing with sesame seeds or green onions for added freshness. This dish pairs beautifully with a side of egg rolls or a light cucumber salad for a complete Asian-inspired meal. For more ideas, browse more Chinese recipes to complement your stir-fry.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or stir-fry in a skillet over medium heat until heated through. Avoid reheating more than once to maintain quality and safety.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetable Stir-Fry Over Rice contains roughly 39 calories, with 1g protein, 3g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this stir-fry?
Yes, frozen vegetables can be a convenient option and work well in stir-fries. Just be sure to thaw and drain excess moisture to prevent watering down the dish. You can use a frozen shrimp and broccoli mix for added protein and flavor.
What can I substitute for rice in this recipe?
If you're looking for a low-carb option, consider serving the stir-fry over cauliflower rice or zucchini noodles. Quinoa or whole grain noodles are also great alternatives that add more texture and nutrition to the meal.
How can I make this dish spicier?
To add heat, incorporate sliced fresh chili peppers or a dash of red pepper flakes while stir-frying the vegetables. You can also drizzle some sriracha or chili oil over the finished dish for an extra kick. Adjust the spice level to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).