Easy Chicken and Rice Skillet Stir Fry

The Easy Chicken and Rice Skillet Stir Fry has become a beloved dish in my home, especially on those busy weeknights. I remember a time when I was rushing home after a long day, exhausted and not wanting to spend hours in the kitchen. As I glanced into my fridge, I discovered some leftover ingredients that came together perfectly. It was in that moment I realized how simple yet satisfying a dish like this could be. The combination of tender pieces of chicken, vibrant vegetables, and fluffy rice creates a meal that not only fills your stomach but warms your heart.

This dish has a way of bringing everyone to the table. It’s colorful, flavorful, and incredibly easy to make. With just a skillet and a handful of ingredients, you can have dinner ready in no time. I love how the rice absorbs the flavors from the soy sauce and sesame oil, while the crunch of the cabbage and the softness of the chicken create the perfect texture contrast. Every bite is a delightful experience that reminds me of family gatherings and warm evenings spent together.

As I stir everything together in the skillet, the aroma fills my kitchen, making it impossible not to feel excited about dinner. The best part? It’s a one-pan meal, which means less cleanup—a massive win in my book! Whether you’re feeding a family or just yourself, the Easy Chicken and Rice Skillet Stir Fry is a dish that can be enjoyed by all. So grab your skillet and let’s dive into this easy, satisfying recipe!

What You’ll Need for Easy Chicken and Rice Skillet Stir Fry

Gathering the right ingredients is key to making the Easy Chicken and Rice Skillet Stir Fry. Each component plays a vital role in creating the dish’s unique flavor profile and satisfying texture. You’ll find that the combination of chicken, vegetables, and rice not only makes for a wholesome meal but also ensures that every bite is packed with nutrition and taste.

• 1 1/2 cups long-grain brown rice, uncooked
• 1 tablespoon extra virgin olive oil, divided
• 1 pound boneless and skinless chicken breasts or thighs, chopped into 1/2-inch pieces
• 1/2 cup onions, chopped
• 1/2 cup carrots, shredded or finely chopped
• 1 garlic clove, minced
• 1 1/2 cups white cabbage, shredded
• 2 tablespoons lite soy sauce, low-sodium
• 1 red chili pepper of choice or green, stemmed, seeded, and finely chopped or thinly sliced (optional)
• 1/2 tablespoon toasted sesame oil
• 1 1/2 cups mung bean sprouts

The Method for Easy Chicken and Rice Skillet Stir Fry

Making this skillet stir fry is a fun and enjoyable experience! As you mix all ingredients together, the vibrant colors and enticing aromas will fill your kitchen. Follow these steps for a delicious result.

1. Start by cooking your rice. If you have leftover rice, that’s perfect! If not, combine 1 1/2 cups of brown rice with 2 cups of water in a pot. Bring it to a boil over high heat, then reduce to the lowest setting and cover. Let it cook until all the water is absorbed, which should take about twenty-five minutes. You’ll know it’s done when the rice is tender and fluffy.
2. While your rice is cooking, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, add the chopped chicken pieces. Cook them for about six to eight minutes, stirring occasionally, until they’re golden and cooked through. Make sure to keep an eye on them so they don’t burn.
3. After the chicken is done, transfer it to a plate and set it aside. You’ll be adding it back later.
4. In the same skillet, add the remaining 1/2 tablespoon of olive oil, along with the chopped onions and carrots. Cook these for about five minutes over medium heat until the onions become translucent and the carrots are softened. You want them to develop a nice flavor.
5. Next, add in the minced garlic and cook for an additional thirty seconds. The smell will be incredible, and you’ll want to prepare the rest of the dish!
6. Once the garlic is fragrant, stir in the cooked rice, shredded cabbage, soy sauce, and optional chili pepper. Cook this mixture for another three minutes, stirring constantly to ensure everything gets well mixed and heated through.
7. Finally, add the cooked chicken back into the skillet along with the mung bean sprouts. Cook everything together for another two to three minutes until everything is hot and well-combined.
8. Serve immediately, and enjoy the wonderful flavors!

Enjoy your Easy Chicken and Rice Skillet Stir Fry and the satisfaction that comes with making something delicious and nourishing!

Pro Tips and Tweaks

Here are some pro tips to elevate your Easy Chicken and Rice Skillet Stir Fry experience and ensure you get the best results:

• Storage: Store any leftovers in an airtight container in the fridge. They should last about three to four days.
• Freezing: If you want to make this dish ahead of time, you can freeze it in a freezer-safe container. It should be good for up to three months. Just thaw and reheat when you’re ready to enjoy!
• Pairing: Serve your stir fry with a side of steamed broccoli or a fresh salad for a complete meal.
• Make it Spicy: If you enjoy a kick, add more chili pepper or drizzle some hot sauce over your serving.
• Garnish: Top with chopped green onions or sesame seeds for added flavor and presentation.
• Meal Prep: Prepare all ingredients beforehand to make cooking even quicker when it’s time to eat.
• Cooking Method: You can make this stir fry in an Instant Pot for a quicker finish. Just adjust cooking times accordingly!

How to Serve Easy Chicken and Rice Skillet Stir Fry

Serving the Easy Chicken and Rice Skillet Stir Fry is as enjoyable as making it. Here are some delightful ways to serve this dish:

• Plating: Serve it hot directly from the skillet or transfer it to a beautiful serving dish to impress your guests.
• On a Bed of Greens: For a lighter option, serve the stir fry on a bed of fresh greens such as spinach or arugula.
• Perfect for Lunch: This stir fry makes an excellent lunch option. Pack it into containers for easy reheating at work or school.
• Garnishes: Top with sliced green onions or sesame seeds for an added touch of flavor and texture.
• Family Style: Serve the stir fry family-style where everyone can dig in together, making it a communal experience.
• Occasions: Perfect for casual weeknight dinners, it’s also a great option for meal prep or dinner parties.
• Seasonal Pairings: Pair with a refreshing cucumber salad during warmer months or a warm miso soup in the winter.

FAQ

Conclusion

The Easy Chicken and Rice Skillet Stir Fry stands out as a quick and delicious meal that brings comfort and satisfaction to your dinner table. With its vibrant flavors and wholesome ingredients, it’s a recipe that truly encapsulates the joy of cooking at home. I encourage you to try this dish; it’s simple enough for a weeknight yet satisfying enough for any occasion. Enjoy the process and the delicious results!

Easy Chicken and Rice Skillet Stir Fry

The ultimate comfort food, the Easy Chicken and Rice Skillet Stir Fry is a quick and hearty weeknight meal. With tender chicken, colorful vegetables, and fluffy rice, this dish is packed with flavor and nutrition. Make it tonight for a satisfying dinner that everyone will love!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups long-grain brown rice uncooked
• 1 tablespoon extra virgin olive oil divided
• 1 pound boneless and skinless chicken breasts or thighs chopped into 1/2-inch pieces
• 1/2 cup onions chopped
• 1/2 cup carrots shredded or finely chopped
• 1 garlic clove minced
• 1 1/2 cups white cabbage shredded
• 2 tablespoons lite soy sauce low-sodium
• 1 red chili pepper of choice or green stemmed, seeded, and finely chopped or thinly sliced (optional)
• 1/2 tablespoon toasted sesame oil
• 1 1/2 cups mung bean sprouts

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Large Pot
• Frying Pan

Method

 

1. Note that if you already have 3 cups cooked rice/leftover rice, that can be used instead of cooking the rice.
2. Add 1 1/2 cups rice plus 2 cups water to a pot and bring just to a boil over high heat. Reduce to lowest setting and cover, allowing to cook until all water is absorbed, for about 25 minutes.
3. Meanwhile, add 1/2 tablespoon of the olive oil to a large skillet over medium-high heat and add in the chicken pieces. Cook, stirring occasionally, until golden on all sides and cooked through, for about 6 to 8 minutes. Remove the chicken from the pan and set aside.
4. Add the remaining olive oil, onions, and carrots to the pan over medium heat and cook for about 5 minutes until onions and carrots have softened. Add garlic and cook for an additional 30 seconds. Stir in cooked rice, cabbage, soy sauce, chili pepper (if using), and sesame oil and cook for an additional 3 minutes. Stir constantly.
5. Add chicken and bean sprouts and cook for additional 2-3 minutes until hot and serve.
6. Enjoy!

Notes

No extra notes available.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.