Sizzle the dinner table tonight with this filling inviting combination of chicken, vegetable and rice cooked in Asian flavors!
Sizzling Chicken Stir-Fry
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 6
Ingredients
Ingredients
- 1 cup water
- 1 cup uncooked instant rice
- 4 boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon vegetable oil
- 1 bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
- 1/3 cup stir-fry sauce
Instructions
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Step1Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
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Step2Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
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Step3Cut the chicken into bite-size pieces on the cutting board, using the knife.
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Step4Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
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Step5Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
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Step6Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.
Nutrition
330
Calories
8g
Total Fat
32g
Protein
36g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 2g
- Cholesterol
- 75mg
- Sodium
- 1020mg
- Total Carbohydrate
- 36g
- Dietary Fiber
- 3g
- Protein
- 32g
% Daily Value*:
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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