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Easy Peasy Chicken Vegetable Stirfry

Updated on April 21, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

5 stars from 1 rating of 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!

I use a rice cooker and Jasmine rice for my stirfrys.
I use a rice cooker and Jasmine rice for my stirfrys. | Source
Step One: Start by adding your rice to your rice cooker
Step One: Start by adding your rice to your rice cooker | Source
Step Two: For each cup of rice, the package suggests 1 1/2 cups of water, but we always put a little extra
Step Two: For each cup of rice, the package suggests 1 1/2 cups of water, but we always put a little extra | Source
Step Three: Press Cook to cook your rice for about 20 minutes
Step Three: Press Cook to cook your rice for about 20 minutes | Source
Step Four: Set out your materials and ingredients for your recipe
Step Four: Set out your materials and ingredients for your recipe | Source
Step Five: When your rice is finished, dump it in your Wok
Step Five: When your rice is finished, dump it in your Wok | Source

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 6 people 1 cup of stirfry

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Press the cook button and you can expect to wait another 20 minutes or so before we can continue our recipe.
  5. Once your rice is done, pour it into your Wok. This is another item that really comes in handy.
  6. Add in your butter and mix really well.
  7. You'll want to cook your rice on medium high heat to crisp and brown it before adding in any seasonings.
  8. 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.
  9. 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.
  10. 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.
  11. When you taste your finished dish at the end, if you decide to add more of anything, you still can.
  12. Mix your rice really well, evenly distributing your seasonings throughout, and then pour it into another bowl on the side to be used later.
  13. Now for the veggies!
  14. 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.
  15. 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.
  16. Toss this in your veggie bowl with your onions.
  17. 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.
  18. 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.
  19. 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.
  20. When completely cooked through, dump these into a separate bowl as well to be used a little later.
  21. Pour your seasoned rice back into your Wok and mix to heat through.
  22. 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.
  23. I just chopped up chicken that I had previously cooked and poured it into my rice. Mix thoroughly to season the chicken.
  24. Now add in all of your cooked veggies and mix well.
  25. You did it! Your rice is done.
  26. Enjoy!!
Click thumbnail to view full-size
Step Six: Add your butter to the rice in your Wok and mixStep Seven: Now add your soy sauce to your riceStep Eight: And mix; Your rice will drastically change color and that's okayStep Nine: Add plenty of garlic powder to your riceStep Ten: And finally add a little bit of Teriyaki sauce; a little goes a long wayStep Eleven: Mix in thoroughlyStep Twelve: And dump it our into a bowl on the side to use when neededStep Thirteen: Set out your yellow onion on a cutting board with a sharp knifeStep Fourteen: Chop half of it into small pieces and pour it into a bowl on the side; we've got tons more veggies comingStep Fifteen: Pull out one head of broccoli onto your cutting boardStep Sixteen: Chop it, stem and all into small pieces and pour it into the bowl with your chopped onionStep Seventeen: Pull out several brussel sproutsStep Eighteen: Chop them whole into small pieces and pour them into the bowl with your other veggies; Yum!Step Nineteen: Pull out your green bell pepperStep Twenty: Chop half of it into small pieces and pour it into your veggie bowlStep Twenty-one: Pull out several good chunks of cauliflowerStep Twenty-two: Chop them into small pieces and add them to your veggie bowlStep Twenty-three: Now to cook your veggies; Add a small amount of olive oil to your hot WokStep Twenty-four: Pour your chopped veggies into your WokStep Twenty-five: Stir them around to heat them all upStep Twenty-six: Veggies take a little while to cook, so cover them with the lid of a pot to essentially steam themStep Twenty-seven: When cooked through, stir everything really well again and taste to make sure they are cookedStep Twenty-eight: When finished, pour them into a bowl on the side until neededStep Twenty-nine: Pour your rice back into your hot WokStep Thirty: I finely chopped some previously cooked chicken from another recipe and added it to my cooked rice in the WokStep Thirty-one: Mix thoroughlyStep Thirty-two: Now ad your cooked veggies to your rice and chicken in the WokStep Thirty-three: Mix everything thoroughly; Taste to make sure you don't need to add anymore seasoningsStep Thirty-four: Enjoy!!
Step Six: Add your butter to the rice in your Wok and mix
Step Six: Add your butter to the rice in your Wok and mix | Source
Step Seven: Now add your soy sauce to your rice
Step Seven: Now add your soy sauce to your rice | Source
Step Eight: And mix; Your rice will drastically change color and that's okay
Step Eight: And mix; Your rice will drastically change color and that's okay | Source
Step Nine: Add plenty of garlic powder to your rice
Step Nine: Add plenty of garlic powder to your rice | Source
Step Ten: And finally add a little bit of Teriyaki sauce; a little goes a long way
Step Ten: And finally add a little bit of Teriyaki sauce; a little goes a long way | Source
Step Eleven: Mix in thoroughly
Step Eleven: Mix in thoroughly | Source
Step Twelve: And dump it our into a bowl on the side to use when needed
Step Twelve: And dump it our into a bowl on the side to use when needed | Source
Step Thirteen: Set out your yellow onion on a cutting board with a sharp knife
Step Thirteen: Set out your yellow onion on a cutting board with a sharp knife | Source
Step Fourteen: Chop half of it into small pieces and pour it into a bowl on the side; we've got tons more veggies coming
Step Fourteen: Chop half of it into small pieces and pour it into a bowl on the side; we've got tons more veggies coming | Source
Step Fifteen: Pull out one head of broccoli onto your cutting board
Step Fifteen: Pull out one head of broccoli onto your cutting board | Source
Step Sixteen: Chop it, stem and all into small pieces and pour it into the bowl with your chopped onion
Step Sixteen: Chop it, stem and all into small pieces and pour it into the bowl with your chopped onion | Source
Step Seventeen: Pull out several brussel sprouts
Step Seventeen: Pull out several brussel sprouts | Source
Step Eighteen: Chop them whole into small pieces and pour them into the bowl with your other veggies; Yum!
Step Eighteen: Chop them whole into small pieces and pour them into the bowl with your other veggies; Yum! | Source
Step Nineteen: Pull out your green bell pepper
Step Nineteen: Pull out your green bell pepper | Source
Step Twenty: Chop half of it into small pieces and pour it into your veggie bowl
Step Twenty: Chop half of it into small pieces and pour it into your veggie bowl | Source
Step Twenty-one: Pull out several good chunks of cauliflower
Step Twenty-one: Pull out several good chunks of cauliflower | Source
Step Twenty-two: Chop them into small pieces and add them to your veggie bowl
Step Twenty-two: Chop them into small pieces and add them to your veggie bowl | Source
Step Twenty-three: Now to cook your veggies; Add a small amount of olive oil to your hot Wok
Step Twenty-three: Now to cook your veggies; Add a small amount of olive oil to your hot Wok | Source
Step Twenty-four: Pour your chopped veggies into your Wok
Step Twenty-four: Pour your chopped veggies into your Wok | Source
Source
Step Twenty-five: Stir them around to heat them all up
Step Twenty-five: Stir them around to heat them all up | Source
Step Twenty-six: Veggies take a little while to cook, so cover them with the lid of a pot to essentially steam them
Step Twenty-six: Veggies take a little while to cook, so cover them with the lid of a pot to essentially steam them | Source
Step Twenty-seven: When cooked through, stir everything really well again and taste to make sure they are cooked
Step Twenty-seven: When cooked through, stir everything really well again and taste to make sure they are cooked | Source
Step Twenty-eight: When finished, pour them into a bowl on the side until needed
Step Twenty-eight: When finished, pour them into a bowl on the side until needed | Source
Step Twenty-nine: Pour your rice back into your hot Wok
Step Twenty-nine: Pour your rice back into your hot Wok | Source
Step Thirty: I finely chopped some previously cooked chicken from another recipe and added it to my cooked rice in the Wok
Step Thirty: I finely chopped some previously cooked chicken from another recipe and added it to my cooked rice in the Wok | Source
Step Thirty-one: Mix thoroughly
Step Thirty-one: Mix thoroughly | Source
Step Thirty-two: Now ad your cooked veggies to your rice and chicken in the Wok
Step Thirty-two: Now ad your cooked veggies to your rice and chicken in the Wok | Source
Step Thirty-three: Mix everything thoroughly; Taste to make sure you don't need to add anymore seasonings
Step Thirty-three: Mix everything thoroughly; Taste to make sure you don't need to add anymore seasonings | Source
Step Thirty-four: Enjoy!!
Step Thirty-four: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 cup of chicken vegetable stirfry
Calories 321
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 1 g5%
Unsaturated fat 3 g
Carbohydrates 9 g3%
Sugar 4 g
Fiber 2 g8%
Protein 56 g112%
Cholesterol 137 mg46%
Sodium 564 mg24%
* 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.
The Sign of a Good Meal
The Sign of a Good Meal | Source

Personal Review

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!

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© 2014 Victoria Van Ness

Comments

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    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      I'm not a professional, but I love cooking. I'm a wife and a writer. :) It's called "Healthy Family Meals on Not So Big a Budget," and I should have it published in the next couple of months at the latest.

      I'll have another following right behind it called "Healthier Alternatives to the Normal Things We Eat," where I will be giving advice for being healthier with real ingredients without having to change your diet. :)

      I'm really excited about both of them. I've been working on them for a while.

    • profile image

      swilliams 

      4 years ago

      That looks really good VVanNess! When is your cook book coming out? are you a chef?

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Thank you! I really love this recipe! It's a lot of fun to make and it's always delicious. :)

    • Ericdierker profile image

      Eric Dierker 

      4 years ago from Spring Valley, CA. U.S.A.

      Well done.

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Exactly! And it allows for a completely different stirfry, packed with tons of wonderfully healthy veggies, every time!

      Thanks for the comment!

    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      I love stirfry! As you mentionned we can use almos any vegetable left over in our fridge.

      Enjoy your weekend!

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