Chicken Stir-Fry with Rice

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Another super simple yet flavorful and healthy meal. That’s what happens when you cook with fresh, simple ingredients. Just good, clean food!

A few bonus tips:

  • You can add other veggies, like mushroom, or green pepper, just remember to add them to your shopping list
  • Try sprinkling some sliced almonds, cashews or peanuts on top, its yummy and healthy


Chicken Stir-Fry with Rice
  • 1 LB boneless chicken breast
  • 3 TBSP cornstarch
  • 2 TBSP soy sauce
  • ½ tsp ground ginger
  • ¼ tsp garlic powder
  • 3 TBSP cooking oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2 inch pieces)
  • 1 cup thinly sliced carrots (or shredded)
  • 1 small onion, cut into wedges
  • 1 cup water
  • 1 teaspoon chicken bouillon granules (or 1 cube)
  • For the Rice
  • 1 cup basmati or jasmine rice
  • 1 tsp salt
  • 2 cups water
  1. You’ll need to get the chicken started ahead of time so it can marinate for 30 minutes prior to cooking:
  2. Cut chicken into ½-inch strips and place in a resealable plastic bag.
  3. Add cornstarch and toss to coat.
  4. Combine soy sauce, ginger and garlic powder; add to bag and shake well.
  5. Refrigerate for 30 minutes.
  6. After the 30 minutes, begin rice:
  7. Bring 2 cups water and 1 tsp salt to a boil.
  8. Add rice and stir.
  9. Cover, and turn heat off.
  10. Allow rice to sit for 20 minutes without stirring or removing cover.
  11. While rice is cooking, make the stir-fry:
  12. In a large skillet heat 2TBSP of oil.
  13. Stir-fry chicken until no longer pink, about 3-5 minutes.
  14. Transfer to a plate and cover with foil to keep warm.
  15. Add remaining oil to pan
  16. Stir- fry broccoli, celery, carrots and onion for 6-8 minutes or until crisp-tender.
  17. Add water and bouillon.
  18. Return chicken to pan.
  19. Cook and stir until thickened and bubbly.
  20. Stir rice and pour out onto a large platter.
  21. Arrange the chicken mixture over the rice and serve.


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