A chicken stir fry recipe with rice and vegetables is an easy way to prepare a complete meal using tender chicken, fresh vegetables, fluffy rice, and a simple homemade sauce. You can make it in about 30 minutes using everyday ingredients, making this easy chicken recipe a practical choice for busy weeknights, family dinner, or meal preparation.
Why Is Chicken Stir Fry with Rice a Good Easy Dinner Recipe?
Chicken stir fry with rice is a good easy dinner recipe choice because it combines protein, vegetables, and carbohydrates in one meal. It is quick to prepare, easy to customize, and works with fresh or frozen vegetables. You can also adjust the sauce to make it sweeter, saltier, or slightly spicy.
Can I Use Frozen Vegetables for Chicken Stir Fry Recipe with Rice and Vegetables?
Yes, you can use frozen vegetables for chicken stir fry, and they are a convenient alternative to fresh produce. Frozen broccoli, carrots, peas, and mixed vegetables work well in Chicken Stir Fry recipe. For the best texture, add them directly to a hot skillet, avoid overcrowding, and cook until heated through without becoming too soft.
Chicken Stir Fry Recipe with Rice and Vegetables
Cuisine: Asian-inspiredDifficulty: Easy4
servings15
minutes15
minutes30
minutesKeep the screen of your device on
Ingredients
- For the chicken Rice and vegetables:
1 lb (450 g) boneless, skinless chicken breast, cut into small strips
3 cups cooked white rice
1 cup broccoli florets
1 medium carrot, thinly sliced
1 red bell pepper, sliced
½ cup green peas
2 tablespoons vegetable or olive oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 green onions, sliced
- For the stir fry sauce:
¼ cup soy sauce
1 tablespoon honey
1 tablespoon oyster sauce (optional)
1 tablespoon rice vinegar
½ teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
¼ teaspoon black pepper
Directions
- Prepare the Rice and Ingredients
Cook the rice, slice the chicken into even strips, and chop the vegetables into bite-sized pieces. Meanwhile, whisk soy sauce, honey, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and black pepper in a small bowl. - Cook the Chicken
Heat one tablespoon of oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes until golden and fully cooked, reaching an internal temperature of 165°F (74°C). Transfer to a plate. - Stir Fry the Vegetables
Add the remaining oil to the skillet and stir fry carrots and broccoli for 2–3 minutes. Add bell peppers and green peas, then cook for another 2 minutes until slightly tender but still crisp. - Add Garlic, Ginger, and Sauce
Add minced garlic and grated ginger, stirring for 30 seconds until fragrant. Pour in the prepared sauce and stir until slightly thickened. Return the cooked chicken to the pan and toss everything together for 1–2 minutes. - Add Rice and Serve
Add the cooked rice to the skillet and gently toss until evenly coated with the sauce. Alternatively, divide the rice into serving bowls and spoon the chicken and vegetables on top. Garnish with green onions and sesame seeds before serving.
How Do You Make Chicken Stir Fry Sauce?
To make chicken stir fry sauce, whisk together ¼ cup soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, ½ teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water in a small bowl. Mix until smooth, then add it to the hot chicken and vegetables. Cook for 1–2 minutes until thick and glossy.
Nutrition Facts – Chicken Stir Fry Recipe with Rice
Estimated values per serving (recipe makes 4 servings).
| Nutrient | Amount per serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 85 mg |
| Sodium | 1,050 mg |
| Total Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Total Sugars | 8 g |
| Protein | 39 g |
Recipe yield: 4 servings
Serving size: Approximately 1/4 of the prepared recipe.
Note: These are approximate nutrition values based on the listed ingredients, including oyster sauce. Actual values vary with rice portions, chicken size, soy sauce brand, and optional garnishes.
Frequently Asked Questions (FAQ’S)
1. What Vegetables Can You Add to Chicken Stir Fry Recipe with Rice?
You can use many vegetables in this recipe, depending on what you have available. Broccoli, carrots, bell peppers, mushrooms, cabbage, snap peas, zucchini, and baby corn are all suitable options.
2. Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs work very well. They have slightly more fat than chicken breast, which gives them a richer flavor and helps keep them moist. Cut them into small, even pieces and cook until they reach 165°F (74°C).
3. Can I use brown rice for chicken stir fry?
Yes, brown rice is a good alternative to white rice. It has a slightly nutty flavor and firmer texture. However, it takes longer to cook, so prepare it separately before starting the stir fry.
4. How do I make chicken stir fry sauce thicker?
Mix one teaspoon of cornstarch with two tablespoons of cold water before adding it to the sauce. Heat the mixture while stirring until it thickens. Avoid adding dry cornstarch directly to the hot pan because it can form lumps.
3. What Is the Best Rice to Use for Chicken Stir Fry?
Long-grain white rice, jasmine rice, and basmati rice are all good choices for chicken stir fry. Jasmine rice has a soft texture and mild aroma, while basmati rice has longer, separate grains.
