Stir-Fried Chicken and Rice

Tender chicken, bell peppers, and onion, tossed with fluffy rice and a slick glaze of soy and sesame. Ready in minutes, gluten-free, and totally satisfying.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword dinner, easy, healthy, rice blend, stir fry,

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 375kcal

Author Robin Miller

Equipment

Ingredients

1 cup rice blend of choice see note above, or white or brown rice, or rice of choice
1 tablespoon peanut oil or vegetable oil
1 pound boneless skinless chicken breasts tenders, or thighs, cut into bite-size pieces
1/2 cup chopped onion
1 cup sliced bell peppers any color
2 cloves garlic minced
1/4 cup soy sauce or tamari sauce
1 tablespoon hoisin sauce optional (see note above)
1 teaspoon sesame oil
Salt and freshly ground black pepper
Chopped fresh cilantro for serving
Chopped green onions for serving

Instructions

Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until no longer pink. Add the onion and bell pepper and cook for 2 minutes, until the chicken is golden brown and cooked through and the vegetables soften. Add the soy sauce, hoisin sauce (if using), and sesame oil and bring to a simmer. Fold in the rice and cook for 1 minute to heat through.
Season to taste with salt and black pepper.
Top with cilantro and green onions and serve.

Nutrition