Chicken and Vegetable Stir-Fry with Rice

This Chicken and Vegetable Stir-Fry is a delicious and balanced meal that combines tender chicken, crisp vegetables, and flavorful sauces. It’s quick to prepare and perfect for a satisfying dinner.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 medium carrot, thinly sliced
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 cups cooked jasmine rice
• Sesame seeds for garnish (optional)

Directions

1. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Stir-Fry Aromatics: In the same skillet, add a little more oil if needed. Stir-fry the garlic and ginger for about 30 seconds until fragrant.
3. Cook the Vegetables: Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
4. Combine Ingredients: Return the cooked chicken to the skillet. Add the soy sauce, hoisin sauce, oyster sauce, and sesame oil. Stir well to coat everything evenly and cook for another 2-3 minutes.
5. Serve: Serve the stir-fry over a bed of cooked jasmine rice. Garnish with chopped green onions and sesame seeds if desired.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Serving Size: 1 cup stir-fry with 1/2 cup rice
• Calories: Approximately 400 kcal per serving

Variations

• Marinated Chicken: For added flavor, try marinating the chicken in soy sauce and ginger before cooking.
• Vegetable Substitutes: Feel free to swap vegetables based on what you have on hand, such as bell peppers or mushrooms.

Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs can be used for a richer flavor and juicier texture.
2. Can I use a different type of rice?
   Yes, you can use any type of rice you prefer, such as brown rice or basmati.
3. How can I make this dish spicier?
   Add a splash of sriracha or red pepper flakes to the stir-fry sauce for extra heat.
4. Can I make this dish ahead of time?
   Yes, this dish can be prepared ahead of time and reheated. However, the vegetables may lose some crispness upon reheating.
5. What if I don’t have hoisin sauce?
   You can substitute hoisin sauce with additional soy sauce or a mixture of soy sauce and a touch of honey.
6. Can I add tofu or other proteins?
   Yes, tofu or other proteins like beef or shrimp can be used instead of chicken.
7. How do I ensure the vegetables stay crisp?
   Stir-fry the vegetables over high heat and avoid overcooking them to maintain their crispness.
8. Can I use frozen vegetables?
   Yes, frozen vegetables can be used, but be sure to thaw and drain them before cooking.
9. What can I use instead of sesame oil?
   If you don’t have sesame oil, you can use a neutral oil like canola or vegetable oil.
10. How can I adjust the sauce to my taste?
    Adjust the quantities of soy sauce, hoisin sauce, and oyster sauce to suit your taste preferences.

Conclusion

Chicken and Vegetable Stir-Fry with Rice is a quick and flavorful meal that brings together tender chicken, crisp vegetables, and a savory sauce. It’s perfect for busy weeknights and can be easily customized to your taste.

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