Healthy Chicken Stir Fry Rice
Enjoy a quick and healthy chicken stir fry rice recipe packed with lean chicken, colorful veggies, and fluffy rice. Perfect for meal prep, weight loss, or an easy family dinner, this stir fry delivers flavor and nutrition in under 30 minutes!
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil olive oil works too
- 1 lb boneless skinless chicken breasts diced into ½-inch pieces
- 1.5 cups frozen peas and diced carrots blend no need to thaw
- 3 green onions sliced
- 2 cloves garlic minced
- 3 eggs lightly beaten
- 4 cups cooked rice white long-grain rice works best
- 3 tablespoons low-sodium soy sauce adjust to taste
- salt and pepper to taste
Optional Add-ins
- bell peppers sliced thin
- 1 teaspoon fresh ginger grated
- pineapple chunks for a sweet and tangy twist
- sriracha or red pepper flakes for heat
- cabbage or baby spinach stirred in at the end
Instructions
- Heat 1 tablespoon of sesame oil and 1 tablespoon of canola oil in a large skillet over medium-high heat.
- Add diced chicken to the skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining oils, then sauté minced garlic for about 30 seconds until fragrant.
- Add frozen peas and carrots blend, and cook for 2-3 minutes until heated through.
- Push the vegetables to one side of the skillet, pour in the beaten eggs on the other side, and scramble until fully cooked.
- Add the cooked rice to the skillet, mixing everything together. Pour in the soy sauce and stir to combine.
- Return the cooked chicken to the skillet, add sliced green onions, and stir-fry for another 2-3 minutes until everything is well combined and heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
For best results, use cold, day-old rice to prevent mushiness. Customize with your favorite vegetables or add a spicy kick with sriracha.
