Chicken & Rice Stirfry
Submitted by hillbilly
Chicken breast stir-fried with celery, carrots, and onions in garlic broth, tossed with fluffy rice and soy sauce. A no-fuss homestyle fried rice the whole family will eat.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minThis stir-fry keeps things honest. No oyster sauce, no sesame oil, no trip to the Asian grocery store. Just chicken breast, basic vegetables, garlic, soy sauce, and rice cooked in real chicken broth for flavor that goes way deeper than plain water.
The rice simmers separately while the chicken and vegetables get stir-fried in a wok with bouillon and garlic. Once everything’s cooked, it all gets tossed together with a few splashes of low-sodium soy sauce.
It feeds six, it’s low in fat, and it comes together with ingredients you probably already have in the kitchen right now.
Kitchen Tips
- Cook the rice in chicken broth instead of plain water. This recipe already does that, and it makes a noticeable difference in flavor throughout the whole dish.
- Cut the vegetables into similar-sized pieces so they cook evenly. Diced celery and carrots should be roughly the same size.
- Add the soy sauce at the very end and taste as you go. You can always add more, but you can’t take it back once it’s in there.
Ingredients
Directions
Mix 2 cups water and can of broth, bring to a boil.
Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed, approximately 30 minutes.
In wok or large pan heat ½ cup of water, bouillon and garlic over med-high heat.
Add prepared vegetables and chicken.
Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
Add cooked rice and stir well. Add soy sauce and mix in.
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