Stir-Fried Chicken And Rice
A flavorful stir-fry combining tender chicken, crisp vegetables, and savory sauce, perfect for quick weeknight dinners or satisfying lunches with a balance of umami and freshness.
Ingredients
Instructions
- In a large skillet, heat 2 tablespoons of corn oil over medium-high heat.
- Add broccoli florets, matchstick carrots, walnuts, and minced garlic.
- Stir-fry for 2 minutes until vegetables are slightly tender.
- Remove vegetables from skillet and set aside.
- Add remaining 2 tablespoons of corn oil to the skillet.
- Add chicken pieces and stir-fry for 1 minute or until the chicken turns white.
- Add soy sauce, sherry, grated ginger root, and sugar. Stir-fry for 2 minutes.
- Remove chicken with a slotted spoon and set aside.
- Add chicken broth and chopped green onions to the skillet and bring to a boil.
- Stir in the cooked chicken and vegetables mixture.
- Remove from heat and let stand covered for about 5 minutes or until the liquid is absorbed.
Tips & Substitutions
For a crunchier texture, add the walnuts towards the end of cooking instead of with the vegetables. You can substitute the chicken with tofu for a vegetarian version. If you don’t have sherry, chicken broth can be used as a substitute. For a spicier kick, consider adding some red pepper flakes or a dash of sriracha, which pairs beautifully with 'Quick And Easy' Sweet And Sour Chicken.
Serving Suggestions
Serve the stir-fried chicken and rice on a bed of fluffy white or brown rice for a filling meal. You can also pair it with a side of steamed dumplings or a light salad, such as Chinese Chicken And Cabbage Salad. For an extra touch, sprinkle sesame seeds on top before serving for added flavor and texture.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet over medium heat. Adding a splash of chicken broth can help revive the dish's moisture. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken And Rice contains roughly 1533 calories, with 14g protein, 85g carbohydrates, and 129g fat. It is an excellent source of protein (28% of the Daily Value), dietary fiber (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2549mg per serving (111% 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 instead of fresh?
Yes, you can use frozen vegetables for convenience. Just be sure to adjust the cooking time, as frozen vegetables may release moisture when thawed. Stir-fry them until heated through, but avoid overcooking to maintain their texture.
What can I serve with this dish?
This stir-fried chicken and rice pairs well with a simple cucumber salad or hot and sour soup. You can also consider serving it alongside some spring rolls for an authentic Chinese meal experience.
How can I make this dish gluten-free?
To make this stir-fried chicken and rice gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Ensure that all other ingredients, like chicken broth, are gluten-free as well.
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).