Stir Fry with Chicken

Stir Fry
Tip #1: To make this dish more flavorful, marinade your chicken pieces in a soy sauce 15 minutes before cooking.  Then continue as directed.
Tip #2:  If you cook for less than 4 people, cut the ingredient amount in half.

Ingredients

    • I lb chicken breast, cubed
    • 1 small onion
    • 2 cups rice, uncooked
    • 4 cups water
    • 2 cups frozen mixed vegetables
    • olive oil
    • Salt and pepper
    • 1 tsp turmeric spice (optional), I use it mostly for color

 

stir fry

Directions:

  • In a large skillet, heat olive oil over medium high heat.  Add chicken and fry for 2-3 minutes.  Then add finely chopped onion and continue frying until onion is soft and chicken is no longer pink.

Stir Fry

  • Add in 2 cups of rice and stir well, then add 4 cups of cold water.  Season with salt, pepper, and turmeric spice, if desired.  Bring water to a boil then reduce the heat and continue cooking over medium-low heat for 10 minutes, stirring occasionally.

IMG_0789

  • Stir in the frozen vegetables, close the lid, and cook on low heat for 20 minutes until vegetables are tender and rice is fully cooked.
  • Hope you enjoy this Chicken with Rice and Vegetables Stir Fry.

IMG_0790

Stir Fry

Stir Fry

Equipment I Used

Stir Fry with Chicken

Stir Fry with Chicken

Course dinner, lunch, Main Course
Servings 4
Calories 565 kcal

Ingredients
  

  • 1 lb chicken breast cubed
  • 1 small onion diced
  • 2 cups rice uncooked
  • 4 cups water
  • 2 cups frozen mixed vegetables
  • 1 Tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 1 tsp turmeric spice optional, I use it mostly for color

Instructions
 

  • In a large skillet, heat olive oil over medium high heat. Add chicken and fry for 2-3 minutes.
  • Then add finely chopped onion and continue frying until onion is soft and chicken is no longer pink.
    Stir Fry with Chicken
  • Add in 2 cups of rice and stir well, then add 4 cups of cold water. Season with salt, pepper, and turmeric spice, if desired.
  • Bring water to a boil then reduce the heat and continue cooking over medium-low heat for 10 minutes, stirring occasionally.
  • Stir in the frozen vegetables, close the lid, and cook on low heat for 20 minutes until vegetables are tender and rice is fully cooked.
    Stir Fry with Chicken

Notes

Tip #1: To make this dish more flavorful, marinade your chicken pieces in a soy sauce 15 minutes before cooking. Then continue as directed.
Tip #2: If you cook for less than 4 people, cut the ingredient amount in half.

Nutrition

Nutrition Facts
Stir Fry with Chicken
Amount Per Serving
Calories 565 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 192mg8%
Potassium 757mg22%
Carbohydrates 88g29%
Fiber 5g21%
Sugar 1g1%
Protein 34g68%
Vitamin A 4655IU93%
Vitamin C 12mg15%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, dinner, lunch, main course, olive oil, onion, rice, tumeric, vegetable, vegetables
Tried this recipe?Let us know in the comments how it was!

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