Indulge in the tantalizing flavors of Chicken Stir-Fry Rice, a delectable dish that harmonizes the essence of Asian cuisine with the convenience of a one-pot meal. This culinary masterpiece features tender chicken, an array of vibrant vegetables, and fluffy rice, all harmoniously blended in a savory sauce that bursts with umami. In this comprehensive guide, we present not just one, but three enticing variations of this classic dish: the traditional Chicken Stir-Fry Rice, a vegetarian delight, and a spicy Szechuan-inspired rendition. Whether you're a seasoned cook or a culinary novice, our step-by-step instructions and insightful tips will guide you effortlessly through the cooking process, ensuring a flavorful and satisfying meal every time. Prepare to embark on a culinary journey that will captivate your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
EASY CHICKEN STIR-FRY WITH RICE
This one-dish meal is one of the first recipes I made over and over again when I started cooking for myself. It is so easy and quick to make! The rice cooks with the chicken and veggies, making less mess to clean and frozen stir-fry veggies make it fast! It is a great tasting dish that is also healthy!
Provided by Karamia
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir chicken and garlic in a small amount of oil on medium-high heat for 5 minutes or until cooked through.
- Add 1 1/4 cup water and 1/4 cup soy sauce, sugar, and vegetables.
- Bring to a rolling boil.
- Stir in rice; cover.
- Remove from heat and let stand for 5 minutes for rice to set.
- Makes 4-6 servings. Enjoy!
Nutrition Facts : Calories 334.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.8, Sodium 1144.6, Carbohydrate 43.5, Fiber 1.1, Sugar 3.5, Protein 29.8
CHICKEN AND RICE NOODLE STIR FRY
I've been experimenting with my new wok and think this meal came out pretty good and is relatively easy. Sorry for not providing exact measurements, I just eyeballed everything, adding a dash of this and a little of that.
Provided by tara
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Sprinkle chicken with garlic powder, onion powder, and black pepper.
- Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
- Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
- Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 60.6 g, Cholesterol 32.9 mg, Fat 11.4 g, Fiber 6 g, Protein 18 g, SaturatedFat 1.9 g, Sodium 1415.2 mg, Sugar 6.9 g
ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
- For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
- Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
CRAZY CHICKEN - RICE NOODLE STIR-FRY
This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!
Provided by LifeIsGood
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
- While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
- Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
- Add the shallots and stir-fry until brown - about 1 minute.
- Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
- Add the noodles and sauce mixture and heat through, stirring.
- Add the scallions and basil ribbons and give them a toss.
- Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.
BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS
Steps:
- Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
- Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
STIR FRY PRINCESS CHICKEN OVER RICE
We felt like Chinese food today normally would have ordered out, I thought why order out when I have all the ingredients. I dug out the wok and books, found a recipe called princess chicken. My daughters are the princesses so the name was perfect. I liked the sauce it was easy, added ingredients I had on hand, this tasty dish...
Provided by Judy Wisniewski
Categories Chicken
Number Of Ingredients 18
Steps:
- 1. Cube the chicken,place in a large bowl , add the marinate ingredients, cover refrigerate for 30 mins
- 2. Slice the peppers in match sticks, dice the scallion, slice the mushrooms
- 3. Combine the sauce ingredients and set aside.
- 4. Add about 2-3 tbs of canola oil to the wok, once hot add the chicken stir fry until cooked, remove the chicken from the wok and drain on a paper towel
- 5. Add 1 -2 tbs of canola oil to the wok add minced garlic, minced ginger, until fragrant add the veggies stir fry till crisp. Make a well in the middle of the wok add the sauce.
- 6. Bring sauce to boil add chicken back to wok, stir until everything is incorporated and heated through. Serve over rice
CHICKEN STIR-FRY OVER WHITE RICE
Steps:
- Pour enough olive oil in a large skillet to cover the bottom of the pan. Turn heat on medium. Slice chicken breasts into thin strips an inch long. Put all of the chicken in the hot skillet. Add garlic powder, parsley, chicken bouillon, oregano, pepper and salt. Cook chicken until all of the pink is gone. Add bell peppers broccoli squash, carrots, pineapple, and garlic. Cook until vegetables are tender, then, stir in duck sauce and soy sauce. Cook until sauce thickens in bottom of pan, then, turn the heat on low and let simmer for 2 minutes. For rice: 1 cup of white rice 2 cups of water Bring water to a boil in a medium saucepan. Turn heat down to low, pour in rice, cover and let cook for 15 minutes. DO NOT STIR!!! Put stir-fry and rice in two separate bowls. Serves about 4 or 5.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent scrambling during the cooking process.
- Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables.
- Heat your skillet or wok over high heat: This will help to quickly sear the chicken and vegetables and prevent them from sticking.
- Stir-fry the chicken in batches: If you overcrowd the skillet or wok, the chicken will steam instead of sear. Cook the chicken in batches to ensure that it browns evenly.
- Use a variety of vegetables: This will add color, flavor, and texture to your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
- Add a flavorful sauce: The sauce is what really brings a stir-fry together. You can use a store-bought sauce or make your own. Some good options include hoisin sauce, teriyaki sauce, and ginger-soy sauce.
- Cook the rice according to the package directions: While the stir-fry is cooking, cook the rice according to the package directions. Once the rice is cooked, fluff it with a fork and set it aside.
- Combine the stir-fry and rice: Once the stir-fry and rice are both cooked, combine them in a large bowl. Stir to combine and serve immediately.
Conclusion:
Chicken stir-fry rice is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With a few simple tips, you can make a stir-fry that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, give chicken stir-fry rice a try.
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