Simple Chicken and Rice Stir Fry with Vegetables
We make this easy chicken and rice stir fry just about every week! The entire family LOVES it!
Servings: 4 servings
Calories: 885kcal
Ingredients
Stir Fry Ingredients:
- 1 lb. Foster Farms Chicken Breasts or Tenders cut in to bite sized pieces
- Marinade for the chicken recipe below
- 1 TBSP olive oil
- 1 TBSP soy sauce
- 1 medium onion diced
- 3 large carrots peeled and diced
- 2 heads baby bok choy chopped
- You can substitute other vegetables based on what is fresh and taste preferences.
- Rice I use frozen brown rice
Marinade Ingredients:
- 1 cup olive oil
- ½ cup lemon juice approx. the juice from 2 lemons
- ½ cup soy sauce
- ¼ cup dried minced onion
- 3 tsp. crushed garlic
- 1 ¼ tsp. pepper
- 1 ½ tsp. celery salt
- ¼ tsp. fresh grated ginger
Instructions
- Whisk all marinade ingredients in a large zip top bag.
- Add chicken and marinade for at least at hour, the longer the better for more flavor.
To make fried rice:
- Cook chicken, in batches, until cooked through.
- Be sure to clean out the pan in between batches to remove the charred onion pieces.
- Set aside.
- Add TBSP olive oil to pan.
- Add veggies and TBSP soy sauce.
- Sautee until crisp tender.
- Make rice (either stove top or microwave).
- Add rice and chicken to pan with vegetables and stir to combine. Serve in bowls with extra soy sauce, if needed.
Nutrition
Serving: 1Servings | Calories: 885kcal | Carbohydrates: 25g | Protein: 32g | Fat: 76g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2976mg | Potassium: 1656mg | Fiber: 7g | Sugar: 11g | Vitamin A: 26579IU | Vitamin C: 211mg | Calcium: 507mg | Iron: 6mg
