Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, healthy chicken and rice stirfry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Browse Our Collection Of Simple Stir Fry Recipes and Prepare Yummy Meals! Heat oil in large skillet on medium-high heat. Heat oil in a large skillet over medium heat. On any given day of the week, if you walk into my kitchen, there is a good chance that you'll find me making this Healthy Chicken Stir Fry.
Healthy chicken and rice stirfry is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Healthy chicken and rice stirfry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have healthy chicken and rice stirfry using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Healthy chicken and rice stirfry:
- Take 1 large onion
- Get 250 grams quartered button mushrooms
- Make ready 2 large green bell peppers, julienned
- Get 150 grams mangetout
- Take 150 grams baby corn broken into bite Size chunks
- Prepare 2 medium carrots, julienned
- Take 4 large skinned chicken breasts sliced into strips
- Take 1 1/2 cup cooked rice
- Get 1 1/2 tsp crushed garlic
- Prepare 1 tbsp sweet chilli sauce
- Make ready 1 1/2 tsp hot Peri peri sauce
- Prepare 1 salt to season
- Prepare 1 freshly cracked black pepper
- Make ready 1 1/2 tsp crushed dried thyme
- Take 1 tbsp masala/chilli powder
This stir fry recipe is perfect for a weeknight meal. I love making stir fry for dinner because it's a complete meal, with protein and veggies, served over rice. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked,.
Steps to make Healthy chicken and rice stirfry:
- Slice onions thinly and add to wok with a little bit of oil. Cook until translucent but still a bit firm
- Take onions out of wok, keep aside. Add the rest of the vegetables except the mushrooms to wok. Cook until tender but still crisp. Then remove from wok.
- Add chicken to wok and season with salt pepper thyme masala and crushed garlic. You can add a little bit of oil or water to the wok if it's too dry. Then add sauces. Cook until done.
- Add all the veggies and stir into chicken. You will also add the uncooked mushrooms in now. Stir till well combined.
- Lastly, add the cooked rice and stir into the chicken and veggie mixture. I've coloured the rice yellow by boiling it with a bit of turmeric
- Cook for a few more minutes till done. The veggies must still be tender but crisp. You can add whatever seasonings you like, and whatever vegetables you like. You could also substitute the rice for noodles. Enjoy!
Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked,. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the chicken, veggies, garlic, and spices. Serve with rice, pasta, toasted bread or eat as is for a low-carb meal!
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