Easy Chicken and Rice Skillet Stir-Fry
This Easy Chicken and Rice Skillet Stir-Fry is a vibrant one-pan wonder that's ready in under 30 minutes!
Servings: 4 servings
Ingredients
For the Stir-Fry:
- 1.5 cups long-grain brown rice (uncooked)
- 1 tablespoon extra virgin olive oil (divided)
- 1 pound boneless, skinless chicken breasts or thighs (chopped into 1/2-inch pieces)
- 0.5 cup onion (chopped)
- 0.5 cup carrots (shredded or finely chopped)
- 1 clove garlic (minced)
- 1.5 cups white cabbage (shredded)
- 2 tablespoons lite soy sauce (low-sodium)
- 1 piece red chili pepper (or green, stemmed, seeded, and finely chopped or thinly sliced, optional)
- 0.5 tablespoon toasted sesame oil
- 1.5 cups mung bean sprouts
Instructions
Cooking Instructions:
- Begin by cooking the brown rice according to the package instructions, usually involving rinsing and simmering for 40-45 minutes.
- In a large skillet or wok, heat 1/2 tablespoon of olive oil over medium-high heat. Add chicken and cook for 5-7 minutes until browned. Remove and set aside.
- Add the remaining olive oil, onion, and sauté for 2 minutes. Then add garlic and carrots, cooking for another minute.
- Stir in the cabbage and cook for 3-4 minutes. Add chili pepper if using.
- Return the chicken to the skillet with rice, soy sauce, and sesame oil. Cook for 2-3 minutes until heated through.
- Fold in mung bean sprouts and toss gently before serving.
- Serve hot, garnished with extra bean sprouts or green onions if desired.
Equipment
- Large Skillet or Wok
- Measuring cups and spoons
- Wooden spoon or spatula
- Sharp knife and cutting board
- Pot for cooking rice
Notes
- Customize with seasonal veggies like bell peppers or broccoli.
- For a gluten-free option, use gluten-free soy sauce.
- Store leftovers in an airtight container for up to 3 days.