Go Back
A skillet with chicken, vegetable, and rice stir fry, garnished with sesame seeds.
Print

Easy Chicken, Vegetable, and Rice Stir Fry

This easy chicken stir fry delivers a great balance of protein, carbs, and flavor, for a satisfying meal that won’t leave you feeling hungry.
Course Main Course
Cuisine Chinese
Keyword chicken, vegetables, and rice, easy stir fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 473kcal
Author Snacking in Sneakers

Ingredients

  • 1 ½ cups dry instant rice, cooked according to package directions (white or brown)
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons sesame oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 3 cups broccoli florets, cut into bite-sized pieces (about 1 head of broccoli)
  • 1 large bell pepper, diced
  • 3 green onions, thinly sliced, whites and greens separated
  • 1 ½ tbsp sesame seeds

Instructions

  • Cook the rice according to package directions and set aside for now.
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, tomato paste, and garlic. Set aside for now.
  • In another medium bowl, whisk together the egg, water, corn starch, salt, and pepper.
  • Heat 1 tablespoon of the sesame oil in a large skillet over medium heat. Dredge the chicken in the egg mixture, then use a slotted spoon to drain off excess egg mixture and add the chicken to the hot skillet. Cook for approximately 6-9 minutes, until the chicken is cooked throughout and reaches an internal temperature of 165 degrees F. Remove the chicken from the pan and set aside on a plate.
  • Add the remaining tablespoon of sesame oil to the skillet. Add the broccoli, bell pepper, and white parts of the green onions. Cook for about 5-6 minutes, until the vegetables start getting tender (I generally like them “crisp tender” for this recipe).
  • Add the chicken back to the pan, along with the rice and the sauce. Stir everything well and cook for 1-2 minutes, warming everything thoroughly.
  • Remove from heat. Garnish with the sesame seeds and reserved green parts of the green onions. Enjoy!

Notes

  • If the vegetables start sticking to the pan before getting tender, add few tablespoons of water to help release them and steam them a bit.
  • This recipe is a bit high in sodium. If you prefer a lower-sodium meal, use a lower-sodium soy sauce and skip the salt when dredging the chicken.
 
Nutrition facts (approximate per serving, assumes instant white rice): 473 calories, 14 g fat, 2.5 g saturated fat, 1040 mg sodium, 52 g carbohydrate, 4 g fiber, 13 g sugar, 9 g added sugar, 35 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 23%, Potassium: 18%

Nutrition

Calories: 473kcal