Chicken Stir Fry & Five-Spice Rice

Sometimes you just need to pull together something real quick…there’s probably nothing as quick as a stir fry. Use whatever vegetables you find in your fridge and simply season the chicken before tossing in the stir fry. It’s another tasty and healthy addition to the menu. I served this stir fry with a Five-Spice Rice (recipe also below) Enjoy!  

Chicken Stir-Fry
Extra virgin olive oil
4-5 boneless chicken breasts, sliced bite-sized
1 vidalia onion, sliced
2 zucchini, ends trimmed, sliced in discs then in half
1 red pepper, sliced
2 large carrots, sliced
1 garlic clove, minced
1 teaspoon ground ginger, separated
1 teaspoon Chinese Five Spices, separated
1 teaspoon salt, separated
fresh ground pepper (to taste)
Low-sodium soy sauce

Place the sliced chicken in a large bowl. Season with 1/2 teaspoon ginger, 1/2 teaspoon Chinese Five Spices, 1/2 teaspoon salt & fresh ground pepper and a drizzle of soy sauce. Allow to marinate while you chop all the vegetables. Heat a tablespoon olive oil in a large skillet or Wok on high heat. Toss the chicken in the hot skillet and allow to cook 5-6 minutes, stirring often. Remove chicken from the skillet and place in a clean bowl. To the hot skillet add all the cut vegetables. Sprinkle with the remaining ginger, Five Spices, salt and pepper. Cook vegetables for 4 minutes; stirring often. Add the chicken back into the skillet. Combine with vegetables and sprinkle with more soy sauce.

Serve with your favorite rice or make my easy Chinese Five-Spice Rice.

Chinese Five-Spice Rice
1 shallot, diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 cup Basmatic rice
1 teaspoon Chinese Five Spices
1 teaspoon salt
fresh ground pepper (to taste)
2 tablespoons rice vinegar
2 cups vegetable stock

In a medium saucepan, heat the olive oil. Add the onion and garlic and saute for a few minutes. Add the rice, Chinese Five Spices, salt, pepper and vinegar. Saute for another minute or two. Add the vegetable stock. Bring to a boil; reduce heat, cover and simmer until tender, about 15 minutes. Serve with the Chicken Stir Fry.



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23 thoughts on “Chicken Stir Fry & Five-Spice Rice

  1. Aren’t stir-fries the absolutely easiest! And you’re right…once I started using chicken stock I’ve never gone back to using water in any of my rice dishes! Glad to hear you’ll be trying the Latin burgers and I can’t wait to hear how they went!! 🙂


  2. This is such a staple at my house – I want to make it with your rice though, using the chicken stock. I will probably never go back to water again I’m sure. I have ingredients for the Latin burgers – making them this week. I know I’m slow…I will let you know how the gang liked them – I’m sure they will love them – they cover everything in chipotle hot sauce now anyway 🙂

    Liked by 1 person

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