Hey there, food lovers! If you’re anything like me, you’re always on the hunt for a quick, tasty meal that don’t take all day to whip up That’s where chicken stir fry with rice comes in clutch This dish is a straight-up lifesaver—packed with protein, loaded with veggies, and got that satisfying carb kick from the rice. Whether you’re a kitchen newbie or a seasoned cook, I’m gonna walk ya through how to make chicken stir fry with rice that’ll have everyone at the table begging for seconds. Let’s get that wok (or pan, no judgment) fired up!
Why Chicken Stir Fry with Rice Rocks My World
Before we dive into the nitty-gritty, lemme tell ya why this meal is a staple at my house. It’s fast—like, under 40 minutes fast. It’s customizable; got some random veggies in the fridge? Toss ‘em in! And the flavors? Oh man that sweet-salty-spicy combo from the sauce hits different every time. Plus it’s a one-pan wonder, which means less dishes for me to grumble over. If you’re wondering how do you make chicken stir fry with rice, stick with me—I’ve got a recipe that’s been tweaked over years of trial and error.
The Ultimate Chicken Stir Fry with Rice Recipe
I’m putting the good stuff right up front. Here’s how do you make chicken stir fry with rice, step by step, with all the deets you need to nail it. This serves about 6 peeps, so adjust as needed. Grab your apron, and let’s do this!
Ingredients at a Glance
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken (breast or thighs) | 1 lb | Cut into thin, small pieces |
| White or jasmine rice | 2 cups (uncooked) | Leftover is best, more on that later |
| Water (for rice) | 4 cups | If cooking fresh |
| Low-sodium soy sauce | 2/3 cup | Or tamari for gluten-free |
| Brown sugar | 1/4 cup | For that sweet kick |
| Cornstarch | 1 tbsp | Thickens the sauce |
| Fresh ginger (minced) | 1 tbsp | Powdered works in a pinch |
| Garlic (minced) | 1 tbsp | Fresh is best, but jarred is fine |
| Red chili flakes | 1/4 tsp | Optional, for heat |
| Sesame oil | 2 tbsp (divided) | Or canola if you ain’t got it |
| Broccoli florets | 1 head | Fresh or frozen |
| Carrots (sliced) | 1 cup | Thin slices cook faster |
| Onion (chunked) | 1 medium | Yellow or white, whatever ya got |
| Green bell pepper (matchsticks) | 1 medium | Adds color and crunch |
| Frozen peas | 2/3 cup | Thaw under warm water quick |
Step-by-Step: How Do You Make Chicken Stir Fry with Rice?
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Cook the Rice (If You Ain’t Got Leftovers)If you don’t have day-old rice, start here Boil 4 cups of water, add the 2 cups of rice, then simmer on low for 20-25 minutes ‘til it’s tender and water’s gone. Fluff it and let it cool if possible—spread it on a tray to dry out a bit Fresh rice can get mushy, so this step’s key when figuring how do you make chicken stir fry with rice that ain’t a sticky mess.
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Marinate That Chicken
In a bowl, mix up the soy sauce, brown sugar, cornstarch, ginger, garlic, and chili flakes ‘til smooth. Slice your chicken into thin strips or bite-sized chunks, toss it in the marinade, and let it chill in the fridge for at least 15 minutes. This gives it flavor and that tender texture we all crave. -
Prep Your Veggies
While the chicken soaks up them flavors, chop your broccoli, carrots, onion, and bell pepper. Thaw the peas under warm water for a sec. Have everything ready by the stove—stir fry moves fast, and you don’t wanna be scrambling (pun intended). -
Fire Up the Pan for Veggies
Heat 1 tbsp of sesame oil in a big wok or skillet over medium-high heat. Toss in the broccoli, carrots, onion, bell pepper, and peas. Stir ‘em around for about 5 minutes ‘til they’re just tender but still got some crunch. Scoop ‘em out onto a plate for now. -
Cook the Chicken
In the same pan, add the other tbsp of sesame oil. Pull the chicken outta the marinade (save that sauce!), and cook it for about 2-3 minutes per side ‘til it’s browned. Don’t overcrowd the pan—do it in batches if ya gotta. -
Bring It All Together
Dump the veggies back in with the chicken. Pour in the leftover marinade and let it boil. Stir everything for 5-7 minutes ‘til the chicken’s cooked through (no pink inside) and the sauce thickens up a bit. Taste it—add more soy sauce if it’s lacking punch. -
Mix in the Rice (Or Serve on Side)
Here’s where you got options. If you’re going for a fried rice vibe, toss your cooked rice right into the pan with the chicken and veggies. Stir it up for 2-3 minutes to soak up the sauce. If you prefer separate components, just scoop the stir fry over a bed of rice on your plate. Both ways work when learning how do you make chicken stir fry with rice. -
Serve and Devour
Dish it out hot and dig in! I like a sprinkle of sesame seeds or green onions on top for extra flair, but that’s just me showing off.
Why Leftover Rice is Your BFF
Alright, lemme geek out for a sec on the rice thing, ‘cause it’s a game-changer when you’re pondering how do you make chicken stir fry with rice that don’t turn to glue. Freshly cooked rice is too wet and soft, so it clumps up and gets gummy in the pan. I learned this the hard way—made a batch once that was more like porridge than stir fry. Yuck! Day-old rice, though, has had time to dry out in the fridge, so it fries up nice and separate. If you ain’t got leftovers, cook it early and spread it on a baking sheet for an hour or two to cool and dry. Trust me, this lil’ trick makes all the difference.
Picking the Right Chicken for Your Stir Fry
When it comes to the protein, you got choices. I’ve used both chicken breasts and thighs over the years, and they each got their perks. Breasts are leaner, cook quick, and stay tender if you don’t overdo ‘em. Thighs, on the other hand, got more fat, so they’re juicier and harder to dry out. I usually go with thighs ‘cause I’m a sucker for that rich flavor, but use whatever you got in the fridge. Just cut ‘em into small, even pieces so they cook at the same rate. Figuring out how do you make chicken stir fry with rice starts with nailing the meat, so don’t skimp on the prep here.
Veggie Vibes: Mix and Match Like a Boss
One of the best things ‘bout this dish is how you can swap stuff around. Don’t got broccoli? No biggie—use zucchini or snap peas. Hate carrots? Toss in some mushrooms or cabbage instead. I’ve even thrown in leftover bell peppers from a taco night, and it turned out dope. The key is to cut everything small so it cooks fast and even. Here’s a quick list of veggie swaps that work great when you’re mixin’ up how do you make chicken stir fry with rice:
- Crunchy Options: Water chestnuts, bean sprouts, or bamboo shoots.
- Leafy Greens: Bok choy, spinach, or kale (add these last so they don’t wilt too much).
- Soft Veggies: Eggplant or squash, diced tiny for quick cooking.
Keep a variety of colors in there—it makes the plate look as good as it tastes!
Sauce It Up: Customizing Flavors
The sauce in this recipe is my go-to, but don’t be afraid to play around. The base of soy sauce, brown sugar, and cornstarch gives you that sticky, sweet-salty glaze, but you can tweak it to match your mood. Wanna know how do you make chicken stir fry with rice with a lil’ extra zing? Try these twists:
- Spicy Kick: Add more chili flakes or a spoonful of sriracha.
- Tangy Twist: Splash in some rice vinegar or lime juice at the end.
- Warm Spices: Toss in a pinch of a spice blend with cinnamon and star anise for a cozy vibe—I picked this up from my mom’s old recipes.
Just taste as you go, ‘cause you don’t wanna overpower the dish. Start small and build up.
My Biggest Stir Fry Fails (So You Don’t Repeat ‘Em)
I ain’t perfect, y’all. I’ve messed up plenty of times while figuring out how do you make chicken stir fry with rice. One time, I forgot to marinate the chicken and just dumped raw soy sauce in the pan—ended up with tough, salty meat. Bleh. Another disaster was using a tiny skillet; everything steamed instead of fried, and I had a soggy mess. Lesson learned: use a big pan or wok, and keep the heat high. Oh, and don’t walk away—stir fry burns quick if you ain’t paying attention. I’ve charred enough garlic to know that bitter taste ain’t cute.
Storing and Reheating: Keep It Tasty for Days
Made too much? No worries, this dish keeps pretty good. Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, I pop it in the microwave with a splash of water to keep the rice from drying out. You can also toss it back in a pan on the stove for a quick refresh—just stir ‘til it’s hot. Pro tip: cover the pan with a lid while reheating to trap steam and keep things moist. If you’re curious about how do you make chicken stir fry with rice last even longer, you can freeze it, but the veggies might get a bit mushy. I usually just eat it all before that’s an issue, ha!
Pairing It Up: What Else to Serve
This meal is pretty complete on its own, but if you wanna fancy it up, I got some ideas. Sometimes, I throw together a quick side of steamed dumplings from the freezer aisle—they’re easy and pair nice with the Asian flavors. Or, whip up a simple soup with broth and green onions to sip on the side. If you’re hosting folks and wanna impress while showing off how do you make chicken stir fry with rice, lay out some fresh spring rolls with a dipping sauce. It’s all ‘bout balance—keep it light so the main dish shines.
Why I Keep Coming Back to This Dish
Lemme get personal for a hot minute. I’ve been making chicken stir fry with rice since my broke college days when I had nothin’ but a cheap pan and some random groceries. It was cheap, filling, and made me feel like I had my life together, even if my dorm room was a mess. Now, years later, it’s still my go-to when I’m slammed or just craving comfort food. There’s somethin’ ‘bout that sizzle in the pan and the smell of garlic and ginger that just calms me down. If you’re still wondering how do you make chicken stir fry with rice, know it ain’t just a recipe—it’s a lil’ piece of home.
Tips for Beginners: Don’t Sweat It
If this is your first rodeo with stir fry, don’t stress. It looks chaotic, but it’s really just a matter of timing. Here’s my quick cheat sheet for nailing how do you make chicken stir fry with rice without losing your cool:
- Prep First: Chop everything before you turn on the heat. Once that pan’s hot, there’s no time to mess around.
- High Heat, Quick Moves: Keep the flame up and stir constantly so nothing sticks or burns.
- Don’t Overcrowd: Too much in the pan means steaming, not frying. Cook in batches if your wok’s small.
- Taste Test: Always sneak a bite before serving. Adjust salt or spice as needed.
You got this. First time might not be perfect, but even a “meh” stir fry is still edible, trust me.
Switching Up Proteins and Grains
Chicken ain’t the only star of the show. I’ve swapped it out for shrimp, pork, or even tofu when I’m feeling veggie-friendly, and it still slaps. Shrimp cooks super fast, so add it later in the process. Pork needs a lil’ more time, so slice it thin. Tofu? Marinate it just like chicken for max flavor. And if rice ain’t your jam, try noodles—egg noodles or rice noodles soak up the sauce real nice. Experimenting is half the fun when you’re mastering how do you make chicken stir fry with rice or its cousins.
Cultural Roots and My Spin on It
Growing up, dishes like this were a big deal in my house. My family loved anything we could throw in a pan with rice, inspired by Asian street food vibes. I ain’t claiming to be authentic or nothin’, but I’ve tweaked this over time to match what I got in my pantry. Sometimes I add a lil’ extra sesame oil just for that nutty aroma, or I skip the sugar if I’m cutting back. Point is, when you’re learning how do you make chicken stir fry with rice, make it yours. Add your own flair—maybe a family spice or a weird veggie combo—and own it.
Wrapping Up the Sizzle
How To Make Chicken Stir-Fry
- Chicken Breasts: I use chicken breasts in the recipe—they’re easy to prepare, and I usually always have a couple on hand. If you’re not a chicken breasts fan, you can also use chicken thighs instead. My top tip? No matter what protein youre using, try and keep the sizes all generally the same (and on the smaller side) to ensure even, fast cooking.
- Honey, Low-Sodium Soy Sauce & Sesame Oil: While a stir-fry sauce should be relatively simple, it’s also what brings the whole dish together—it deserves to be great. I created our sauce with three ingredients: low-sodium soy sauce, honey, and sesame oil. Make sure you’re using reduced-sodium soy sauce here; the regular stuff will be way too salty. Once you’ve whisked all of your sauce ingredients together, you’ll simmer in a skillet until thickened, around 5 minutes. Be patient—this is key to achieving a thick sauce that will coat all your chicken and veggies.
- Broccoli, Red Bell Peppers & Cashews: The real beauty of a stir-fry is how versatile it is. I went with broccoli, red bell peppers, and cashews for the mix-ins here, but you can really add in whatever you have on hand and prefer in your ideal stir-fry. Switch up the bell pepper type, swap the cashews for peanuts, or add in your favorite veggies—carrots, green beans, and scallions would be amazing here.
- Garlic: The savory backbone of all things delicious, garlic adds an integral bit of umami to our chicken stir-fry.
- Canola Oil: While I love sesame oil to impart nutty flavor to my sauce, I prefer to stir-fry with a more neutral-flavored oil (with a high smoke point) like canola oil.
First things first, let’s mix our sauce. In a small bowl, whisk the low-sodium soy sauce, honey, and sesame oil together until thoroughly incorporated and set aside.
Next, in a large skillet over high heat, heat the canola oil. Add the broccoli, bell pepper, and garlic to the pan, stirring frequently, until softened, which should take about 5 minutes. Then, add the chicken and cook, tossing occasionally, until golden brown and cooked through, for another 8 minutes. Once cooked through, stir in the cashews and season the chicken-vegetable mixture with pepper.
Now, it’s time to bring it all together. Pour your sauce into the skillet and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Be sure not to rush this step! A thickened sauce is key to bringing this stir-fry together and making sure all the flavors meld. Once thickened, serve your stir-fry over your favorite carb of choice (I’m partial to fried rice).
Full list of ingredients and instructions can be found in the recipe below.
- Taste-test your sauce: I highly recommend tasting your sauce before adding to your pan, and adjusting based on your preferences. Decrease the honey or soy sauce if you prefer a less sweet and/or salty sauce, or add some sriracha if you want a kick of heat.
- What to serve with chicken stir-fry: A bed of fluffy white or brown rice is the best friend of any stir-fry, but feel free to swap in cauliflower rice and cauliflower fried rice (if you’re looking to cut down on carbs), or fried rice, which is my own personal favorite pairing.
Once cooked and cooled, you can store any leftover chicken stir-fry in an airtight container in the fridge for up to 5 days.Advertisement – Continue Reading Below
- 1/2 cup reduced-sodium soy sauce
- 2 Tbsp. honey
- 2 tsp. toasted sesame oil
- 1 Tbsp. canola oil
- 1 head broccoli, cut into small florets
- 1 bell pepper, seeds and ribs removed, chopped
- 2 garlic cloves, finely chopped
- 1 lb. boneless, skinless chicken breast, cut into 1″ pieces
- 1/3 cup raw cashews
- Freshly ground black pepper
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- Step 1 In a small bowl, whisk soy sauce, honey, and sesame oil.
- Step 2 In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Add chicken and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes. Stir in cashews; season with pepper.
- Step 3 Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.
Gordon Ramsay’s Stir Fry Guide
FAQ
Do I cook rice before adding to stir-fry?
Starting with freshly cooked or leftover rice that has been allowed to properly dry guarantees it won’t clump up as you stir-fry it. Frying in batches compensates for the low heat output of Western stovetops. Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
How to make a simple chicken stir fry?
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds.
How do you make stir-fry step by step?
- Make a stir-fry sauce. …
- Marinate your protein. …
- Have your mise en place ready. …
- Heat your wok. …
- Start with the protein. …
- Add aromatics. …
- Cook the vegetables. …
- Coat with sauce.
Can you make a stir-fry with rice?
Stir-Fried Rice. This stir-fried rice recipe is made in 15 minutes. Cook Minute rice with chicken broth, stir-fried vegetables, soy sauce, and egg. You’ll feel good about serving your family this low-calorie, low-fat dish.
What is chicken stir fry with rice?
Chicken stir fry with rice is a delicious and versatile dish that can be whipped up in a matter of minutes. It’s the perfect meal for busy weeknights when you want something quick, easy, and satisfying. In this article, we will provide you with two versions of the recipe that are sure to please your taste buds.
How do you make chicken stir fry at home?
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make chicken stir fry at home: 1. Stir the soy sauce, sugar, cornstarch, and spices together. 2. Add the chicken and toss. Cover and marinate. 3. Cook the vegetables and water chestnuts in sesame oil. 4.
What is chicken fried rice?
Chicken fried rice is an easy weeknight meal you can make at home. Our simple recipe is made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.
How long do you cook chicken in stir fry sauce?
Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened. Stir in the green onions.
How do you make a stir fry with soy sauce?
Add 1 1/4 cups water and 1/4 cup soy sauce, sugar, and vegetables. Bring to a rolling boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes for rice to set. Use frozen stir-fry vegetables to save time and effort. Cook the rice separately to prevent it from becoming mushy. Adjust the amount of soy sauce and sugar to taste.
How do you cook rice with chicken & vegetables?
The rice cooks with the chicken and veggies, making less mess to clean and frozen stir-fry veggies make it fast! It is a great tasting dish that is also healthy. Cook and Stir Chicken and Garlic: In a small amount of oil on medium-high heat, cook the chicken breast strips for 5 minutes or until cooked through.