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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Chicken and Vegetable Stir-Fry with Rice


  • Author: Lina Judi
  • Total Time: 30 minutes

Description

 

A quick and balanced meal featuring tender chicken and crisp vegetables in a savory sauce, served over fluffy jasmine rice. Perfect for a weeknight dinner!


Ingredients

Scale
  • 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)

Instructions

  • 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.
  • In the same skillet, add a little more oil if needed, and stir-fry the garlic and ginger for about 30 seconds until fragrant.
  • Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
  • 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.
  • Serve the stir-fry over a bed of cooked jasmine rice. Garnish with chopped green onions and sesame seeds if desired.

Notes

For added flavor, try marinating the chicken in soy sauce and ginger before cooking. Adjust the sauce quantities to suit your taste.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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