20-MINUTE CHICKEN AND RICE STIR-FRY
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
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
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
CHICKEN STIR-FRY
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
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
More about "20 minute chicken and rice stir fry recipes"
20 MINUTE CHICKEN STIR FRY - THE SCHMIDTY WIFE
From theschmidtywife.com
4.5/5 (153)Total Time 20 minsCategory Main DishesCalories 310 per serving
- To make sauce add soy sauce, sesame oil, ginger, sugar, and cornstarch to a small bowl. Stir to combine. (Alternatively sometimes I make the sauce ahead of time by adding everything to a jar, refrigerating it and just giving it a good shake before adding to the skillet).
- Clean and cut vegetables into bite size pieces. I cut the carrots into matchsticks, the broccoli into small florets, and the bell pepper into strips.
- Lightly grease a large skillet or wok over medium-high heat. Add chicken and cook 3-4 minutes until the outside is no loner pink.
- Add carrots, broccoli, and pepper to the skillet. Stir Fry for 5-8 minutes until the vegetables start getting tender.
EASY 20-MINUTE CHICKEN STIR FRY - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
From natashaskitchen.com
EASY CHICKEN STIR-FRY WITH WHITE RICE | MINUTE® RICE
From minuterice.com
3.9/5 (10)Estimated Reading Time 2 minsServings 2-3
- This Easy Chicken Stir-Fry, served over a steaming bowl of fluffy Minute® Instant White Rice, is a game-changer! Made with stir-fry sauce and your choice of grilled chicken breast strips, it’s a delicious, home-cooked meal in just 10 minutes. Step 1
- Heat oil in a medium skillet over medium-high heat. Sauté vegetables, stirring frequently, for 5 minutes, or until tender-crisp. Step 3
- Add chicken breast strips and sauce to skillet. Cover and cook for 2 minutes, or until heated through. Step 4
CHICKEN STIR FRY RICE NOODLES - READY IN ONLY 20 MINUTES!
From savoryexperiments.com
4.6/5 (16)Total Time 25 minsCategory Main Course, Main DishCalories 427 per serving
QUICK AND EASY CHICKEN STIR FRY RECIPE | ON THE TABLE IN 20 MINUTES ...
From youtube.com
25 OF THE BEST INSTANT POT CHICKEN AND BROCCOLI RECIPES
From sixsistersstuff.com
VIETNAMESE CHILLI AND LIME CARAMEL PORK STIR-FRY RECIPE
From gourmettraveller.com.au
MINUTE® - 20 MINUTE CHICKEN AND RICE STIR FRY - WE CAN …
From stage.minuterice.com
20-MINUTE CHICKEN VEGETABLE STIR-FRY | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY SWEET AND SOUR CHICKEN WITH RICE | MINUTE® RICE
From minuterice.com
CHICKEN STIR FRY - 20-MINUTE, HEALTHY AND DELICIOUS DINNER!
From showmetheyummy.com
MANGO CHICKEN STIR-FRY RECIPE
From allrecipes.com
THE 35 BEST CHINESE CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
15 INSTANT POT RECIPE FOR CHICKEN AND RICE - SELECTED RECIPES
From selectedrecipe.com
20 MINUTE CHICKEN BROCCOLI STIR-FRY | GIMME DELICIOUS
From gimmedelicious.com
30-MINUTE RICE NOODLE CHICKEN STIR FRY RECIPE - MUNCHKIN TIME
From munchkintime.com
BEEF AND BROCCOLI RECIPE - EATING ON A DIME
From eatingonadime.com
20-MINUTE CHICKEN RAMEN STIR-FRY | INQUIRING CHEF
From inquiringchef.com
MAKE BETTER CHICKEN FRIED RICE (TIPS + RECIPE IN COMMENTS)
From reddit.com
STRING BEAN CHICKEN STIR-FRY (A 20-MINUTE RECIPE!)
From thewoksoflife.com
CHINESE CHICKEN AND CASHEW STIR FRY RECIPE RECIPES
From fultz.dixiesewing.com
CREAMY MUSHROOM CHICKEN WITH RICE RECIPE | COLES
From coles.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love