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CHICKEN STIR-FRY with vegetables and rice

Time: 25 minutes

Ingredients not provided: Salt, vegetable oil or sesame oil

Equipment required: Non-stick or stainless-steel frying pan, medium sized pot, measuring cup, knife and cutting board




Please note: These directions are designed to cook multiple components of this dish at the same time. This will require two stove-top burners. After every step, please continue to the next step immediately.

Step 1: Cooking the rice

Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.

Step 2: Cooking the rice, continued...

Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.

Step 3: Preparing your veggies

-Cut the base of the bok choy off and discard. Cut the remaining bok choy into bite-sized pieces and rinse clean with water.

-Thinly slice the scallion and set aside.

Step 4: Cooking the stir-fry

Place a medium non-stick or stainless-steel pan over high heat and add 3 tablespoons of oil, either vegetable oil or sesame oil. Once hot, add the marinated chicken, mushrooms, and broccoli. Cook for 4 minutes, stirring frequently.

Step 5: Cooking your veggies, continued...

Add the bok choy and stir-fry sauce. Cook everything in the pan together for 2 additional minutes, stirring frequently, then remove from heat.

For plating, place rice at the base of a plate or bowl, spoon the stir-fried chicken and vegetables over the rice, top with the sliced scallions, serve hot and enjoy!



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