Stir-Fried Chicken & Rice
A vibrant stir-fried chicken and rice dish packed with fresh vegetables, nuts, and savory flavors, perfect for quick weeknight dinners and satisfying meals.
Ingredients
- 4 Tbsp. corn oil ⓘ
- 2 c. broccoli flowerets ⓘ
- 1 c. matchstick carrot strips ⓘ
- 1/2 c. chopped walnuts
- 2 large cloves garlic ⓘ
- 4 chicken breast halves
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. dry sherry ⓘ
- 1 tsp. grated ginger root ⓘ
- 1/2 tsp. sugar ⓘ
- 2 c. chicken broth
- 1/4 c. sliced green onion ⓘ
- 1 c. uncooked rice ⓘ
Instructions
- In a large skillet, heat 2 tablespoons of corn oil over medium-high heat.
- Add broccoli, carrots, walnuts, and garlic. Stir fry for 2 minutes.
- Remove vegetables from the skillet and set aside.
- Add remaining 2 tablespoons of corn oil to the skillet.
- Add chicken strips and stir fry for 1 minute or until chicken turns white.
- Add soy sauce, sherry, grated ginger, and sugar; stir fry for 2 minutes.
- Remove chicken with a slotted spoon and set aside.
- Add chicken broth and sliced green onion to the skillet; bring to a boil.
- Stir in uncooked rice and the cooked vegetable mixture.
- Remove from heat, cover, and let stand for about 5 minutes until all liquid is absorbed.
Tips & Substitutions
For a more vibrant dish, consider adding bell peppers or snap peas along with the broccoli and carrots. If you're out of dry sherry, white wine or rice vinegar can be used as a substitute. Make sure to cut the chicken into thin strips for quicker cooking, and marinate it in the soy sauce and ginger for added flavor. This recipe can also be adapted with other proteins, like shrimp or tofu, for variety.
Serving Suggestions
Serve the stir-fried chicken and rice hot, garnished with additional sliced green onions or sesame seeds for extra flavor. It pairs beautifully with a side of steamed dumplings or a simple cucumber salad for a refreshing contrast. For a complete meal, consider serving it alongside the Stir-Fry Chicken-N-Vegetables, which offers a delightful mix of flavors and textures.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and microwave until heated through, stirring occasionally. You can also reheat on the stove over medium heat, adding a bit of oil to prevent sticking. This dish is best enjoyed fresh, but it holds up well for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken & Rice contains roughly 573 calories, with 8g protein, 18g carbohydrates, and 54g fat. It is a good source of vitamin C (19% of the Daily Value), protein (15% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 2395mg per serving (104% 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 brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but you will need to adjust the cooking time. Brown rice takes longer to cook, so it should be added earlier along with the broth. Make sure to use additional liquid as needed, and allow for a longer resting time to ensure the rice is tender.
How can I make this recipe gluten-free?
To make this stir-fried chicken and rice gluten-free, substitute soy sauce with a gluten-free version or tamari. Additionally, ensure that the chicken broth you use is labeled gluten-free. This will allow you to enjoy the flavors without compromising dietary needs.
What other vegetables can I add to this dish?
You can customize the vegetables to your liking! Consider adding bell peppers, snow peas, or zucchini for added color and nutrition. Mushrooms also work well in stir-fries. Just remember to adjust the cooking time based on the vegetables you choose to ensure everything is cooked perfectly.
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).