Chicken Stir-Fry On Rice
A quick, flavorful chicken stir-fry served over fluffy rice, featuring vibrant vegetables and savory soy and sesame flavors ideal for a wholesome weeknight meal.
Ingredients
- 1 1/3 cups water ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/3 cups 5-minute rice ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce ⓘ
- 1 tablespoon Oriental sesame oil ⓘ
- 3/4 cup chicken broth ⓘ
- 1 tablespoon vegetable oil
- 12 ounces thin sliced chicken or turkey breast cutlets ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 16-ounce bag frozen mixed broccoli, red peppers, bamboo shoots, and straw mushrooms ⓘ
Instructions
- Bring water and salt to a boil in a covered medium-sized saucepan.
- Stir in rice, cover, and remove from heat; let stand while preparing chicken.
- In a small bowl, mix cornstarch with soy sauce and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in frozen mixed vegetables and cook until heated through, about 3-5 minutes.
- Pour in chicken broth and the soy sauce mixture, bringing to a simmer.
- Cook until sauce slightly thickens, about 2-3 minutes.
- Serve stir-fry over the prepared rice.
Tips & Substitutions
For a healthier option, substitute the vegetable oil with olive oil and use low-sodium chicken broth. You can use leftover cooked chicken instead of raw cutlets to save time. Feel free to add other vegetables like snap peas or carrots. If you prefer a bit of heat, add red pepper flakes. This dish can be easily adapted to fit various chicken recipes.
Serving Suggestions
Serve the chicken stir-fry over the fluffy rice, garnished with sesame seeds or sliced green onions for added flavor and crunch. This dish pairs beautifully with Cold Sesame Noodles or a side of steamed dumplings. For a complete meal, consider a light cucumber salad on the side.
Storage & Reheating
To store leftovers, let the stir-fry cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When reheating, use a microwave or a skillet over medium heat, adding a splash of water or broth to prevent drying out. Ensure it's heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stir-Fry On Rice contains roughly 384 calories, with 12g protein, 42g carbohydrates, and 19g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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
What other proteins can I use in this recipe?
You can substitute the chicken with sliced turkey breast, shrimp, or even tofu for a vegetarian option. Adjust cooking times as needed to ensure the protein is cooked thoroughly. This recipe is versatile and works well with various proteins, making it a great addition to your collection of chicken recipes.
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).