Far East Chicken
A quick, flavorful stir-fry featuring tender chicken, crisp zucchini, and savory soy sauce served over fluffy rice—perfect for a satisfying weeknight dinner.
Ingredients
Instructions
- Prepare rice according to package directions, omitting butter and salt.
- Cut chicken into 1 1/2 x 1/2 x 1/2-inch strips.
- Heat vegetable oil in a large nonstick skillet.
- Add chicken and garlic salt; cook and stir over medium-high heat for 2 to 3 minutes.
- Add zucchini and soy sauce; cover and cook until zucchini is crisp-tender, 2 to 3 minutes.
- Combine water and cornstarch; add to skillet. Cook, stirring frequently, until mixture is thickened and clear, 2 minutes.
- Stir chopped onion into hot cooked rice.
- Serve chicken mixture over rice.
Tips & Substitutions
For the best flavor, marinate the chicken strips in soy sauce for 30 minutes before cooking. If you don't have zucchini, bell peppers or snap peas would make great substitutes. You can also use brown rice for a healthier option, though the cooking time will differ. For extra crunch, consider adding toasted sesame seeds before serving.
Serving Suggestions
Serve the chicken mixture over the seasoned rice, garnished with green onions or sesame seeds for added flavor and presentation. This dish pairs well with a side of steamed broccoli or a fresh salad. For a twist, try serving with a side of Teriyaki Chicken With Ramen Noodles for a delightful meal variation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave the chicken and rice mixture until heated through, stirring occasionally. You can also add a splash of water to keep the rice from drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Far East Chicken contains roughly 666 calories, with 33g protein, 48g carbohydrates, and 37g fat. It is an excellent source of protein (66% of the Daily Value) and vitamin A (31% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2531mg per serving (110% 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 chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely in the refrigerator before slicing and cooking. This will ensure even cooking and better texture. If you're in a hurry, you can microwave the chicken on defrost setting, but be cautious not to start cooking it.
What can I substitute for soy sauce?
If you need a soy sauce alternative, consider using tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both provide a similar umami flavor, though the taste may vary slightly. Adjust the amount to your taste as these substitutes can be less salty.
How can I make this dish spicier?
To add spice, incorporate red pepper flakes or a dash of hot sauce to the chicken as it cooks. You could also serve it with sriracha or chili oil on the side. For a more integrated heat, try adding chopped fresh chili peppers to the zucchini when cooking.
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).