This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MahatmaFastRice #MahatmaRice #MahatmaRiceUnites #CollectiveBias
This Easy Chicken Stir Fry makes dinner simple and flavorful. It’s quick to prepare and proves you don’t need to spend hours in the kitchen to serve a satisfying meal.
Easy Chicken Stir Fry lives up to its name: straightforward, delicious, and better than takeout. It’s a weeknight favorite you’ll want to make again and again.
This recipe is fully customizable—use whatever vegetables you have on hand. I used carrots and bell pepper, but broccoli, cauliflower, snow peas, cabbage, broccolini or any other vegetables work beautifully. Want to clean out the fridge? Toss in leftover veggies for a tasty stir fry.
For an even easier meal, serve the stir fry with Mahatma® Ready to Serve Rice. Mahatma® is grown in the USA, aromatic and wholesome, and the ready-to-serve pouches make prep and cleanup effortless. I slightly opened a pouch of Mahatma® Ready to Serve Jasmine Rice and microwaved it on high for 90 seconds—perfectly fluffy jasmine rice every time.
Mahatma® Ready to Serve Rice is available at Walmart.
To make the stir fry, start by mixing soy sauce, cornstarch and minced garlic, then toss sliced chicken in the mixture to coat. Sear the chicken in a hot pan until cooked through, then remove it and stir-fry the vegetables. Return the chicken to the pan, toss everything together, season to taste, and serve hot over the prepared rice.
This dish is hearty, balanced and ready in about 20 minutes—10 minutes to prep and 10 minutes to cook. Juicy, garlicky chicken pieces paired with crisp vegetables make a satisfying dinner that comes together quickly.
Check the rice section at your local Walmart for Mahatma® Ready to Serve Rice. I was able to purchase all the ingredients for this recipe at my local store. Mahatma® also offers other convenient flavors like Jasmine Cilantro Lime Rice and Jasmine Garlic Rice to pair with this stir fry.
Easy Chicken Stir Fry
Rate
Print Recipe
Ingredients
- 1 pound boneless skinless chicken thighs about half kg
- 1 tablespoon soy sauce
- 1 teaspoon corn starch
- 3 garlic cloves – minced
- 1 large carrot
- 1/2 red bell pepper
- 2 green onions
- 2 tablespoons chopped onion
- 1 tablespoon oil
- Salt and pepper to taste
- Mahatma Ready to Serve Rice for serving
Instructions
-
1. Marinate the chicken: Slice the thighs into 1-inch strips. In a medium bowl combine soy sauce, corn starch and half the minced garlic. Add the chicken and toss to coat.
-
2. Chop the vegetables: Julienne the carrot, slice the bell pepper, and cut the green part of the green onions on an angle. Set everything aside.
-
3. Cook the chicken: Heat a wok or heavy skillet over high heat for about a minute. Add the oil and let it heat 1–2 minutes. Add the chicken in a single layer and let it sear for about 2 minutes, stir, then cook another 3 minutes while stirring as needed. Remove the chicken from the pan.
-
4. Stir-fry the vegetables: In the same pan, add the chopped onion and remaining minced garlic and sauté about a minute. Add the carrot and stir 30 seconds, then add the bell pepper and stir another 30 seconds. Return the chicken to the pan, season with salt and pepper to taste (about 1/8 teaspoon each works well), add the green onions, toss to combine, and turn off the heat.
-
5. Prepare the rice: Heat Mahatma Ready to Serve Rice according to package directions. Serve the chicken stir fry hot over the rice.
Notes
2. If you want a quick guide to julienne vegetables, consult reputable cooking resources for technique tips.
Nutrition
| Carbohydrates: 5g
| Protein: 23g
| Fat: 8g
Additional Info
