5 Minute Vegetable Chicken Stir Fry
- 1 cup Minute Rice® Quick Cook Long Grain White
- 1 tbsp canola oil
- 3 cups stir-fry vegetables (peppers, mushrooms, broccoli, carrots)
- 1 pkg (11 oz) frozen, grilled chicken breast strips
- 1/2 cup stir-fry sauce
Prepare rice according to package directions.
Heat oil in a medium pan over medium-high heat.
Sauté vegetables, frequently stirring, for 5 minutes or until tender-crisp.
Add chicken breast strips and sauce to the pan. Cover and cook for 2 minutes or until heated through.
Spoon stir-fry over rice.
Quick & Easy Chicken Dinner
Dinner doesn’t get much easier than a simple chicken stir-fry. This go-to chicken and rice recipe is good any night of the week, keeps easily and is excellent for when you’re too tired and uninspired to cook. The only thing you need to remember is to keep stirring! Use Minute Rice® Quick Cook Long Grain White for a cooking shortcut, as it’s ready in only 5 minutes.
If you’re really in a hurry, swap in our Ready to Serve Rice which heats up in just 60-90 seconds and provides perfect portions for a meal for one or as many as you need.
Stir (Fry) It Up
The vegetables and chicken cook together in this (nearly) one-pot dish. Stir-fry the ingredients so that the heat evenly distributes. Cook for about 5 minutes until the ingredients are slightly caramelized. To steam softer vegetables, add some water to the pan. We recommend using vegetables like broccoli, bell peppers, mushrooms, carrots, or leftovers. Feel free to add frozen veggies or leftovers from last night.
For this recipe, you can use grilled chicken breast strips from the store or marinate your thin chicken strips in teriyaki sauce. (Or the sauce of your choice) Cook them in a pan before adding them to the stir-fry.
Add some spicy peppers, hot sauce or chillies to turn the heat up a notch on your chicken and rice stir-fry. Adding one of these at the beginning of the cooking process, in this case, along with the vegetables, distributes their flavours throughout the dish. If you’re a fan of using eggs in fried rice or stir-fries, crack in 2 eggs and stir after adding the chicken and sauce.