RECIPE FOR CHICKEN STIR FRY WITH VEGETABLES AND RICE RECIPES

CHICKEN FRIED RICE WITH VEGETABLES RECIPE | MYRECIPES

Chicken Fried Rice with Vegetables Recipe | MyRecipes image

Why call for take out from your favorite Chinese restaurant when you can make this quick and easy chicken fried rice recipe at home? Use leftover rice and frozen vegetables to make this rice dish even easier.

Provided by MyRecipes

Total Time 22 minutes

Prep Time 7 minutes

Cook Time 15 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

½ (12 oz.) chicken breast, chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
¼ cup vegetable oil
¾ cup chopped onion
½ (10 oz.) package frozen mixed vegetables, thawed
4 cups cooked white rice
3 eggs
Kosher salt
Black pepper

Steps:

In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.

Nutrition Facts : Calories 516 calories, CarbohydrateContent 49 g, CholesterolContent 211 mg, FatContent 23 g, FiberContent 2 g, ProteinContent 31 g, SaturatedFatContent 4 g, SodiumContent 593 mg

STIR-FRY CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

Stir-Fry Chicken and Vegetables Recipe | Allrecipes image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, CarbohydrateContent 20.2 g, CholesterolContent 45.4 mg, FatContent 16.2 g, FiberContent 5 g, ProteinContent 22.1 g, SaturatedFatContent 2.6 g, SodiumContent 1265 mg, SugarContent 6.3 g

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