Chicken Stir-Fry
A rapid and flavorful chicken and vegetable stir-fry served over fluffy white rice, perfect for a speedy weeknight meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $2.10/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- quick
- stir-fry
- healthy
- savory
- kid-friendly
- comfort food
- budget-friendly
Ingredients
- 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 2 cup stir-fry vegetable mix
- 2 tablespoon soy sauce
- 1 teaspoon ginger (minced)
- 0.5 teaspoon garlic powder
- 2 cup white rice (uncooked)
- 4 cup water (for rice)
Instructions
- Cook the white rice: Combine 2 cups white rice and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- While rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 12 ounces chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add the 2 cups frozen stir-fry vegetable mix to the skillet with the chicken. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp.
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon minced ginger, and 1/2 teaspoon garlic powder.
- Pour the sauce over the chicken and vegetables in the skillet. Stir to coat and cook for 1-2 minutes until the sauce has thickened slightly.
- Serve the Chicken Stir-Fry immediately over the cooked white rice.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition (per serving)
- Calories: 633
- Protein: 35.1 g
- Carbohydrates: 101.7 g
- Fat: 7.7 g
- Fiber: 4 g
- Sodium: 750 mg
- Saturated Fat: 1.2 g
- Sugar: 2.7 g
- Cholesterol: 80 mg