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Chicken Stir Fry with Rice
Quick Asian-style stir fry with chicken and vegetables over rice.
$12.58 estimated ingredients
Ingredients
- chicken — 1 lb Store item: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Store item: Knorr ® Chicken Rice Sides $1.33
- frozen vegetables — 3 cup Store item: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- soy sauce — 4 tbsp Store item: Kroger® Brewed Soy Sauce BIG DEAL! $3.69
- garlic — 2 clove Store item: Garlic $0.99
- oil — 2 tbsp Store item: Blue Bonnet Vegetable Oil Sticks $1.39
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How to prepare
About this recipe
Chicken Stir Fry with Rice is a quick Asian-style dinner: sliced chicken and vegetables in soy-garlic sauce served over steamed rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 3 cup frozen vegetables
- 4 tbsp soy sauce
- 2 clove garlic
- 2 tbsp oil
Step-by-step
- Cook 1.5 cup rice according to package directions; keep warm.
- Slice 1 lb chicken into thin strips. Toss with 1 tablespoon 4 tbsp soy sauce.
- Mince 2 clove garlic. Heat 2 tbsp oil in a wok or large skillet over high heat.
- Stir-fry chicken 4–5 minutes until cooked through; remove to a plate.
- Add 3 cup frozen vegetables; cook 3–4 minutes until crisp-tender.
- Add 2 clove garlic; cook 30 seconds.
- Return chicken to pan. Add remaining 4 tbsp soy sauce; toss 1–2 minutes.
- Taste and adjust soy sauce or add splash of water if too salty.
- Serve immediately over 1.5 cup rice.
- Garnish with sliced green onion if available.
Serving
Serve in bowls over rice. Leftovers 3 days; reheat in hot skillet.
Cook tips
- High heat gives stir-fry character.
- Slice chicken thin for fast cooking.
- Have everything ready before heating the wok.
- Do not overcrowd the pan when cooking chicken.