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Vegetable-Chicken Stir-Fry with Rice
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate family dinner with quick and delicious stir-fried chicken and vegetables over rice, bursting with Asian flavors in just 30 minutes!
Ingredients:
  • 1 cup uncooked long-grain white rice
  • 2 cups water
  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 3 teaspoons cornstarch
  • 3/4 lb. chicken breast strips for stir-frying
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • 1 cup fresh snow pea pods
  • 1 cup fresh mushrooms, sliced
  • 1/2 medium red bell pepper, cut into 2x1/4-inch strips
  • 1 garlic clove, minced
Instructions:
  • Prepare perfectly fluffy rice by following the cooking instructions on the package.
  • In a small bowl, mix together broth, oyster sauce, sugar, and 2 teaspoons of cornstarch until well blended. Set aside.
  • In a medium bowl, gently mix together the chicken, ginger, salt, and remaining 1 teaspoon of cornstarch until well coated. Set aside.
  • Heat oil in a wok or large nonstick skillet over high heat until sizzling. Stir in the chicken mixture and cook for 3 minutes. Add pea pods, mushrooms, bell pepper, and garlic, continue cooking and stirring for another 3 minutes until the chicken is cooked through.
  • Pour in the flavorful broth mixture and simmer for 1 to 2 minutes until the sauce thickens slightly and the vegetables are perfectly crisp-tender. Serve over a bed of fluffy rice.

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