Best 8 Chicken Stir Fry With Rice Recipes

**Chicken Stir-Fry with Rice: A Culinary Symphony of East and West**

Embark on a tantalizing journey with our chicken stir-fry with rice, a harmonious blend of Eastern and Western culinary traditions. This delectable dish, bursting with vibrant colors and exquisite flavors, is a symphony of textures and tastes that will tantalize your palate. Succulent chicken, stir-fried to perfection, pairs seamlessly with a medley of crisp vegetables, each contributing its unique flavor and nutritional value. Nestled atop a bed of fluffy, fragrant rice, this dish is a symphony of culinary excellence. Whether you're a seasoned home cook or a novice in the kitchen, our carefully curated recipes will guide you through the process of creating this mouthwatering masterpiece. Join us on this culinary adventure and discover the secrets to crafting a truly unforgettable chicken stir-fry with rice.

Here are our top 8 tried and tested recipes!

CHICKEN STIR FRY WITH RICE NOODLES

Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

Ingredients

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

Steps:

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add chicken, cook for 1 minute until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

CHINESE CHICKEN FRIED RICE I

Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

Ingredients

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

STIR-FRIED RICE

Stir-Fried Rice image

Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

Steps:

Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Stir in cooked eggs. Serve immediately.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g

20-MINUTE CHICKEN AND RICE STIR-FRY

20-Minute Chicken and Rice Stir-Fry image

Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
2 cups small broccoli florets
1 large red pepper, cut into strips
1 onion, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1-3/4 cups water
1/3 cup lite soy sauce
2 cups instant white rice, uncooked
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips

Steps:

Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
Stir in water and soy sauce. Bring to boil.
Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.

Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

CHICKEN STIR-FRY

Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN STIR FRY RICE

Chicken Stir Fry Rice image

Make and share this Chicken Stir Fry Rice recipe from Food.com.

Provided by Sageca

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon grated and peeled fresh ginger
2 garlic cloves, crushed
2 tablespoons soy sauce
1 tablespoon chili pepper sauce
1 cup cooked chicken, diced
1 tablespoon oil
2 onions, sliced
2 celery ribs, sliced
1 teaspoon soy sauce
1/2 cup chicken stock
1/2 cup diced red bell pepper
1 cup chopped broccoli
6 cups bean sprouts
1 cup cooked rice

Steps:

Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes.
Stir in seasonned chicken and cooked rice.
Stir fry until piping hot.
Serve.

Nutrition Facts : Calories 254.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 27.1, Sodium 785, Carbohydrate 33.2, Fiber 5.3, Sugar 11, Protein 18.1

CHICKEN AND RICE STIR FRY

Chicken and Rice Stir Fry image

Provided by Dinner Tonight

Categories Main Dish

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 pound chicken breast (skinless, boneless)
14.4 ounces frozen peppers
4 ounces canned mushrooms (drained)
1 cup brown rice (cooked)
3/4 cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
2 teaspoons ginger root (grated)
2 garlic cloves (grated)
1/2 Tablespoon cornstarch

Steps:

Wash hands and clean preparation area. Clean the rims of any canned food before opening.
Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
Serve 1/4th of chicken stir fry with ¼ cup brown rice.

TERIYAKI CHICKEN & RICE STIR-FRY

Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
Stir-fry chicken in wok or skillet with oil until no longer pink.
Add mushrooms and vegetables, stir-fry 5 more minutes.
Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

Tips:

Mise en Place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help the cooking process go smoothly.
Use Fresh Ingredients: Fresh vegetables and herbs will give your stir-fry the best flavor. If possible, buy organic produce.
Choose the Right Rice: Jasmine rice or basmati rice are good choices for stir-fries because they are light and fluffy.
Use a Wok or Large Skillet: A wok or large skillet will allow you to cook the stir-fry quickly and evenly.
Heat the Wok or Skillet Over High Heat: This will help to sear the chicken and vegetables and prevent them from sticking.
Add the Ingredients in Order: Start by cooking the chicken, then add the vegetables, and finally add the sauce. This will help to ensure that everything is cooked evenly.
Stir-Fry Quickly: Stir-fries should be cooked quickly over high heat. This will help to preserve the nutrients in the vegetables and prevent them from becoming mushy.
Serve Immediately: Stir-fries are best served immediately after they are cooked. This will help to keep them warm and flavorful.

Conclusion:

Chicken stir-fry with rice is a quick, easy, and delicious meal that can be made with a variety of ingredients. By following these tips, you can make a stir-fry that is both healthy and flavorful. So next time you're looking for a quick and easy meal, give chicken stir-fry with rice a try!