Chicken Veggie Stir Fry Rice (Print Version)
A flavorful mix of chicken and crisp vegetables served over fluffy rice.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 2 medium carrots, julienned
05 - 1 small broccoli head, cut into florets
06 - 3.5 oz snap peas, trimmed
07 - 3 spring onions, sliced
→ Rice
08 - 1 1/4 cups jasmine or long-grain rice
09 - 2 cups water
10 - 1/2 tsp salt
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp sesame oil
14 - 1 tbsp rice vinegar
15 - 1 tbsp honey
16 - 2 cloves garlic, minced
17 - 1 tsp fresh ginger, grated
18 - 1/2 tsp chili flakes
→ Cooking Oil
19 - 2 tbsp vegetable oil
# Step-by-Step Guide:
01 - Rinse the rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken slices and stir fry for 3–4 minutes, until cooked through. Remove chicken and set aside.
04 - Add remaining oil to the wok. Add carrots, broccoli, and bell peppers. Stir fry for 3–4 minutes, until just tender.
05 - Add snap peas and most of the spring onions (reserve some for garnish). Stir fry for 2 minutes more.
06 - Return chicken to the wok. Pour in the sauce and toss everything together. Cook for 2–3 minutes until heated through and evenly coated.
07 - Serve hot over steamed rice, garnished with remaining spring onions.
# Expert Suggestions:
01 -
- It comes together in forty minutes flat, perfect for when you're hungry but don't want to order takeout.
- The sauce clings to every piece of chicken and vegetable, making something that tastes way more impressive than the effort you put in.
- You can swap proteins or vegetables depending on what's in your kitchen, so it never gets boring.
02 -
- Don't walk away from the wok once the vegetables go in. High heat and constant movement are what keep everything crisp instead of steamed.
- If your rice comes out mushy, you used too much water or covered it too long. Mark the saucepan lid with tape so you know exactly how it sits.
03 -
- If you don't have a wok, a large skillet works perfectly well, just embrace the fact that your toss will be more of a stir.
- Make double the sauce and keep it in a jar in the fridge for the next time you're too tired to measure everything again.