Chicken Stir Fry & Five-Spice Rice

Chicken Stir Fry
Chicken Stir Fry

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.

Chicken Stir Fry
Chicken Stir Fry

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

Chinese Five Spice Rice
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 chicken stock

In a medium sauce pan, 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 chicken stock. Bring to a boil; reduce heat, cover and simmer until tender, about 15 minutes. Serve with the Chicken Stir Fry.

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

  1. 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

  2. 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!! 🙂


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