DINNER RECIPES

Chicken and Vegetable Stir-Fry with Rice

nabil

 

Chicken and Vegetable Stir-Fry with Rice

Ingredients:

For the Rice:

  • 1 cup jasmine or basmati rice

  • 2 cups water

  • Pinch of salt

  • 1 teaspoon butter or oil (optional)

For the Stir-Fry:

  • 2 chicken breasts (boneless, skinless), cut into bite-sized chunks

  • 2 tablespoons vegetable oil (divided)

  • 1 large carrot, sliced thin on a bias

  • 1 small red onion, cut into large chunks

  • 1 cup broccoli florets

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1/2 cup mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce (optional but recommended)

  • 1 teaspoon sesame oil

  • 1/2 teaspoon black pepper

  • 1 teaspoon black sesame seeds (for garnish)

  • Salt to taste

Instructions:

1. Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.

  • In a medium saucepan, bring 2 cups of water to a boil.

  • Add the rice and a pinch of salt (and butter if using).

  • Cover with a lid, reduce the heat to low, and simmer for 18-20 minutes until water is absorbed.

  • Turn off the heat and let it sit (covered) for 5 minutes. Fluff with a fork before serving.

2. Prep All Ingredients:

  • Cut chicken into 1-inch pieces.

  • Slice carrots thinly at an angle.

  • Rough chop the red onion into big pieces.

  • Break broccoli into bite-sized florets.

  • Slice the bell peppers and mushrooms.

  • Mince the garlic.

3. Stir-Fry the Chicken:

  • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

  • Add the chicken pieces in a single layer. Let them sear for about 2 minutes without moving them.

  • Stir and continue to cook until fully cooked and lightly golden (about 5-6 minutes total).

  • Remove chicken and set aside.

4. Stir-Fry the Vegetables:

  • In the same pan, add the remaining tablespoon of oil.

  • Add carrots first (since they take longer to cook) and stir-fry for 2 minutes.

  • Add broccoli and cook for another 2 minutes.

  • Toss in onions, mushrooms, and bell peppers. Stir-fry for another 2-3 minutes.

  • Add the minced garlic and cook for 30 seconds until fragrant.

5. Combine and Finish:

  • Return the chicken to the pan.

  • Add soy sauce, oyster sauce, sesame oil, and black pepper.

  • Stir well so everything is coated evenly and heated through (about 2 minutes).

  • Taste and add salt if needed.

6. Serve:

  • Plate the rice on one side and pile the chicken and vegetables on the other.

  • Sprinkle with black sesame seeds for a little crunch and finish.

Tips:

  • Want extra sauce? Double the soy sauce and oyster sauce, and add 1/4 cup chicken broth.

  • Spicy kick? Add a teaspoon of sriracha or chili flakes during the stir-fry.

  • Veggie swaps: You can add snap peas, zucchini, or baby corn if you want.

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