- Food and Cooking»
- Quick & Easy Recipes»
- Quick & Easy Dinners
Easy Peasy Chicken Vegetable Stirfry
This is one of those great dishes where you can use just about anything you can find in your refrigerator to make the perfect meal.
We normally use shredded chicken, but you can also use ham, like in my Leftover Holiday Ham Fried Rice, or you could use turkey or steak. You could even go meatless and have a delightful vegetable stirfry!
We then simply use whatever vegetables we have leftover in the refrigerator. In fact, that was one of the original motivations for this dish we have now made a regular part of our repertoire.
We would always have vegetables going bad, or that would go bad, in our refrigerator that we didn't know how to use, like jicama root, tomatillos, leeks, etc. We LOVED the garlic fried rice served at Benihanas, and it was my husband's idea to originally combine the two and create an amazing edible work of art.
We've never had a bad stirfry, regardless of the ingredients we choose to use each time! And you can do this too!
Let's look at how you can do this too!
- 2 cups rice, (I used Jasmine rice)
- 3 1/4 cups water, (including our rice maker)
- About 4-5 tablespoons soy sauce
- About 2 teaspoons teriyaki sauce
- About 1/3 cup garlic powder
- 1 half yellow onion, chopped
- 1 head broccoli, chopped
- 3-4 large brussel sprouts, chopped
- 3-4 large chunks cauliflower, chopped
- 1 half green bell pepper, chopped
- 1 large egg, scrambled
- The rice, the main ingredient of this recipe, takes about 20 minutes in a rice maker to cook before we can get started. So that's where we'll start.
- Add your 2 cups of rice to your rice maker. If you don't have a rice maker, you'll want to follow the directions on the side of the package of the rice you choose in order to prepare your rice.
- Our package said to include 1 1/2 cup of water for each cup of rice we used. We like to use a tad bit more for posterity. So we used about 3 1/4 cups of water.
- Press the cook button and you can expect to wait another 20 minutes or so before we can continue our recipe.
- Once your rice is done, pour it into your Wok. This is another item that really comes in handy.
- Add in your butter and mix really well.
- You'll want to cook your rice on medium high heat to crisp and brown it before adding in any seasonings.
- When your rice is nice and crispy, add in your soy sauce and mix. The color of your rice will change drastically, but this is okay.
- Next add in plenty of garlic powder. It will feel like, and look like, you are adding too much, but the highlight of this dish is the nice garlicky flavor.
- Finally, add in a little bit of Teriyaki sauce. A little bit will go a long way, which is why I only suggest a couple of teaspoons.
- When you taste your finished dish at the end, if you decide to add more of anything, you still can.
- Mix your rice really well, evenly distributing your seasonings throughout, and then pour it into another bowl on the side to be used later.
- Now for the veggies!
- We'll start with our yellow onion. Because we have some many vegetables to use, I only chopped up half of my onion and then dumped it into a smaller bowl on the side.
- I then chopped up a full head of broccoli, stem and all. There are more vitamins and nutrients in the stem than any other part of the broccoli and yet it gets thrown out for the florets quite often.
- Toss this in your veggie bowl with your onions.
- Repeat this process with all of the vegetables you have chosen. I am also using brussel sprouts, cauliflower, and green pepper in my stirfry. Dump each into your bowl after chopping.
- Now take all of your veggies and pour them into your Wok to cook. Stir them well to mix them up to heat them evenly.
- Because veggies, especially these, take a little while to cook, I suggest covering them with a lid and letting them cook over medium heat for 5-10 minutes or so, checking on them periodically to stir them and keep them from burning.
- When completely cooked through, dump these into a separate bowl as well to be used a little later.
- Pour your seasoned rice back into your Wok and mix to heat through.
- Now for the chicken. If you do not already have cooked chicken for this recipe, you'll want to chop it and cook it in your Wok separately and place it in a separate bowl to be used at this time.
- I just chopped up chicken that I had previously cooked and poured it into my rice. Mix thoroughly to season the chicken.
- Now add in all of your cooked veggies and mix well.
- You did it! Your rice is done.
|Serving size: 1 cup of chicken vegetable stirfry|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Unsaturated fat 3 g|
|Carbohydrates 9 g||3%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 56 g||112%|
|Cholesterol 137 mg||46%|
|Sodium 564 mg||24%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
So I didn't realize until the day after that I forgot to include the scrambled eggs in my chicken stirfry! I'm still stunned that I forgot the eggs in my stirfry.
Truth is, my husband usually makes the stirfrys in our house, but I've been trying to venture out and make them myself so that dinner could be ready when my husband got home from work.
Apparently I still have some work to do!
It was still amazing though, and chock full of tons of amazing vegetables. But it would have been even better with scrambled eggs chopped up in it.
And there's no reason that you have to use the veggies that I chose. Use whatever you happen to have in your refrigerator on the evening you decide to make this amazing recipe.
That's what I did. What you are seeing in this recipe, is exactly what I happened to have in the refrigerator at the time. No stirfry we have ever made has been exactly the same. And that's one of the best parts about this recipe and every other I make.
Be creative, make it your own, and enjoy!
What's your favorite part of stirfry?
© 2014 Victoria Van Ness