Meal Details
Chicken stir fry with rice
1. Chicken stir fry with rice
535 cals, 46p, 61c, 9f (per meal)
  • 1 cup (185g)
  • 2 cup(s) (474mL)
  • 1 1/2 lbs (672g)
  • 4 dash (3g)
  • 1 tsp, ground (2g)
  • 1 tbsp (15mL)
  • 2 10oz package (568g)
  • 2/3 cup (181g)
  • 1
    In a pot with a lid, add the water and bring to a boil. Add the rice, stir, reduce heat to medium-low, and cover with the lid. The temperature will be correct when a little steam is visibly leaking from the lid. Keep the lid on for 20 minutes without removing. When done, fluff with a fork and set aside.
    2
    Meanwhile, heat half of the oil in a skillet over medium-high heat. When hot, add the cubed chicken and the salt and pepper. Stir fry for 5-6 min until almost fully cooked. Remove chicken and set aside.
    3
    Put remaining oil into the skillet and add the frozen vegetables. Stir fry 4-5 minutes or until crisp but warmed through.
    4
    Return chicken to skillet, stir.
    5
    Pour in stir-fry sauce and mix until it is well distributed.
    6
    Reduce heat to low and simmer until chicken is fully cooked.
    7
    Serve over rice.
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