Home > Recipes > American > Simple and Easy Chicken Stir Fry with Veggies
  • Dairy Free
    logo-dairy-free
  • Gluten Free
    gluten-free-logo
  • Nut Free
    nut-free-logo

Simple and Easy Chicken Stir Fry with Veggies

Make a quick dinner with this amazing stir fry dinner!
stir-fry-on-a-white-plate-with-a-fork-on-the-side
stir-fry-on-a-white-plate-with-a-fork-on-the-side

Simple and Easy Chicken Stir Fry with Veggies

Make a quick dinner with this amazing stir fry dinner!
Rate Print Save Pin
Course: Dinner, Lunch, Main Course
Cuisine: American, Meat Dishes
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 1 hour
Servings: 4
Calories: 569kcal

Equipment

Ingredients

  • 1 lb chicken breast, cubed
  • 1 small onion, diced
  • 2 cups rice, uncooked
  • 4 cups water
  • 2 cups frozen mixed vegetables
  • 1 Tbsp olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 tsp turmeric spice, optional, I use it mostly for color

Instructions

  • In a large skillet, heat olive oil over medium high heat. Add chicken and fry for 2-3 minutes.
  • Then add finely chopped onion and continue frying until the onion is soft and chicken is no longer pink.
  • Add in 2 cups of rice and stir well, then add 4 cups of cold water. Season with salt, pepper, and turmeric spice, if desired.
  • Bring water to a boil then reduce the heat and continue cooking over medium-low heat for 10 minutes, stirring occasionally.
  • Stir in the frozen vegetables, close the lid, and cook on low heat for 20 minutes until vegetables are tender and rice is fully cooked.

Notes

Tip #1: To make this dish more flavorful, marinade your chicken pieces in a soy sauce 15 minutes before cooking. Then continue as directed.
Tip #2: If you cook for less than 4 people, cut the ingredient amount in half.

Nutrition

Calories: 569kcal | Carbohydrates: 89g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 192mg | Potassium: 772mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4656IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating