Simple Chicken Stir-Fry Rice Recipes

If you’re craving the comfort of something reliably tasty that won’t break your brain to cook, let me introduce you to this Simple Chicken Stir-Fry Rice Recipe. It’s like that pair of sweatpants you refuse to throw out — comfortable, easy, unpretentiously fabulous. A quick toss in the wok, and you’ve got a symphony of veggies and juicy chicken dancing in your mouth. Loaded with zingy flavors and a hint of sweetness, you’d be nuts not to try it.

Now, let’s talk real life: My husband and kiddo? Obsessed. Like, “We had it twice last week and they didn’t even notice” obsessed. The first time I whipped this up, it was a desperate attempt at getting dinner done during that witching hour where everyone in the house seems to need me at once. It was magical, the chaos in my kitchen suddenly stilled as they inhaled it like it was the last meal on Earth. It’s become our go-to for those Thursday nights when energy is low and hanger is high.

Why You’ll Love This Simple Chicken Stir-Fry Rice Recipes

1. It’s quicker than contemplating take-out options, plus fewer food sob stories from your wallet.
2. It doesn’t demand perfection. In fact, it thrives in variation and interesting surprises in ingredient swaps.
3. Kids eat veggies without even knowing – serious mom ninja cred here.
4. The leftovers are surprisingly delightful. Find them in the fridge and you’ll feel victorious. Also, the hubster likes to snack on them cold.

How to Make It

Okay, here’s the deal: you’re going to start by heating a big ol’ skillet or wok. Add a splash of oil (olive, canola, whatever’s chillin’ in your cupboard) and sizzle up some chicken slices until they look like they’ve hit the beach — browned, but not crispy. Chuck in your favorite veggies – I usually end up tossing in bell peppers and snap peas because, well, that’s what hangs out in my fridge.

Now, toss in some minced ginger and garlic. Warning: this is where your kitchen starts smelling so dang good you just might eat half of it before it hits the table. Add cooked rice and drizzle that liquid gold soy sauce over everything. Stir like you mean it until everything is mingling happily. Finish with a handful of green onions and—boom—done.

Ingredient Notes

– Chicken Breast: Cooking chicken too long can turn it into sadness in meat form. Watch it closely, my friend.
– Soy Sauce: Seriously, don’t skimp on this. It’s the soul of this stir-fry party.
– Ginger: I once forgot it and, folks, the zing was gone. Missed it big time.
– Rice: Leftover, day-old rice works best. Apparently, I’m always too done with cooking to make fresh, and turns out, it’s a blessing in disguise.
– Vegetables: Whatever is lurking in your veggie drawer is absolutely fair game. Just slice thin so it cooks quick.

Recipe Steps:

1. Heat oil in a big skillet or wok over medium-high heat.
2. Brown chicken slices until golden.
3. Add your choice of sliced veggies, ginger, and garlic.
4. Toss in cooked rice and soy sauce; stir well.
5. Finish with a sprinkle of green onions.

What to Serve It With

You can pair this with a simple side salad, or if you’re feeling fancy, maybe a classy bowl of miso soup. Or heck, just enjoy it straight from the pan — we’ve all been there.

Tips & Mistakes

Missing ginger is a crime against stir-fry. Not chopping veggies uniformly means some bites will be raw and others mush. Also true confession: forgot to add salt once, and every flavor felt like it was in grayscale.

Storage Tips

Toss leftovers in an airtight container and stash them in the fridge. Good for up to 3 days unless someone raids it for a late-night snack (looking at you, sweet-tooth husband). Cold from the fridge? Honestly, it’s got that leftover pizza vibe — a breakfast of champions moment.

Variations and Substitutions

Get creative with sesame oil instead of the usual stuff if you want a toasted twist. No sugar in the pantry? Try honey or maple syrup. You can even ditch the chicken for tofu if you’re riding the veggie train. I’ve subbed in coconut aminos for soy sauce before and lived to tell the tale.

Frequently Asked Questions

Simple Chicken Stir-Fry Rice Recipes

This easy chicken stir-fry with rice is a quick and delicious meal perfect for busy weeknights. Tender chicken pieces tossed with crisp vegetables and savory sauce served over fluffy steamed rice.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breast
• ▢ 2 cup long grain white rice cooked
• ▢ 1 cup broccoli florets
• ▢ 1 cup thinly sliced carrots
• ▢ 1 cup red bell pepper, sliced
• ▢ 3 tbsp soy sauce low sodium
• ▢ 2 tbsp vegetable oil
• ▢ 1 tbsp grated fresh ginger
• ▢ 2 clove garlic minced
• ▢ 1 tsp cornstarch optional, for thickening

Instructions

Preparation Steps

• Cook rice according to package instructions and set aside.
• Cut chicken into bite-sized pieces and season lightly with salt and pepper.
  1.5 lb boneless skinless chicken breast
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken and stir-fry until cooked through, about 5-6 minutes. Remove from skillet and set aside.
  1.5 lb boneless skinless chicken breast
• In the same skillet, heat remaining oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
  1.5 lb boneless skinless chicken breast
• Add broccoli, carrots, and bell pepper to skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  1.5 lb boneless skinless chicken breast
• Return chicken to skillet and pour soy sauce over the mixture. Stir well to combine all ingredients.
  1.5 lb boneless skinless chicken breast
• If desired, mix cornstarch with 2 tablespoons water and add to skillet for a thicker sauce. Cook for an additional 1-2 minutes until sauce thickens.
  1.5 lb boneless skinless chicken breast
• Serve hot over prepared rice.
  1.5 lb boneless skinless chicken breast

Notes

This recipe is great for meal prep and can be customized with your favorite vegetables or sauces.