Looking for a quick and healthy dinner that’s packed with flavor? This Chicken Stir-Fry with Brown Rice is your answer! It’s everything you crave in a meal—savory, satisfying, and full of vibrant colors. Plus, it’s one of those dishes that comes together in a snap, making it perfect for a busy weeknight. The best part? You’ll get that crunchy, fresh stir-fry goodness paired with the wholesome, nutty flavor of brown rice. Trust me, this dish is about to become your go-to!
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Why You’ll Love Chicken Stir-Fry with Brown Rice
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for yourself, the family, or even a small get-together, this dish is versatile enough to be a star at any table. Here’s why it’s a favorite:
- Versatile: Perfect for a healthy weeknight dinner or a meal-prep hero. You can easily switch up the vegetables or protein depending on what you have on hand.
- Budget-Friendly: A dish that makes the most of pantry staples like chicken, rice, and veggies. No need for fancy ingredients—just simple, good-quality food that’s satisfying.
- Quick and Easy: You can have this meal on the table in 30 minutes or less. It’s easy to follow, even for beginners, so you can cook without stress.
- Customizable: Add your favorite veggies, spice it up with chili flakes, or even swap the chicken for shrimp or tofu. The flavor options are endless.
- Healthy: With lean chicken, brown rice, and a colorful mix of veggies, this stir-fry is full of nutrients. It’s a great balance of protein, fiber, and vitamins.
Ingredients
Here’s what you’ll need for this flavorful, satisfying stir-fry:
- Chicken Breast: Boneless, skinless chicken breast is the lean protein that brings this dish together. It cooks quickly and absorbs all the delicious stir-fry flavors.
- Brown Rice: A whole grain option that adds a nutty flavor and lots of fiber. Brown rice gives this dish substance and makes it feel extra wholesome.
- Bell Peppers: A sweet, crunchy addition to the stir-fry. Use a mix of colors to make your dish pop with vibrant hues.
- Carrots: Thinly sliced carrots bring a mild sweetness and a nice crunch to the stir-fry.
- Broccoli: Perfect for a dose of green veggies. It adds texture and balances the flavors of the stir-fry with its slight bitterness.
- Soy Sauce: A staple in stir-fry sauces. It brings that salty, umami flavor that makes everything taste irresistible.
- Garlic: A few cloves of garlic bring that aromatic base flavor that’s essential to stir-fry.
- Ginger: Fresh ginger adds a little zing and warmth, balancing the soy sauce and brightening up the dish.
- Sesame Oil: For cooking and for a little flavor boost. It adds a rich, nutty depth to the stir-fry.
- Green Onions: For garnish and a hint of fresh onion flavor to top off the dish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to get cooking? Let’s dive into the steps:
- Cook the Rice: Start by cooking the brown rice according to package instructions. This usually takes a little longer than white rice, so give it a head start.
- Prep the Chicken: While the rice is cooking, slice the chicken breast into thin strips. This helps it cook quickly and evenly in the stir-fry.
- Prepare the Veggies: Slice the bell peppers, carrots, and broccoli into bite-sized pieces. Mince the garlic and grate the ginger so they’re ready to go when it’s time to stir-fry.
- Stir-Fry the Chicken: Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 4-5 minutes, or until golden brown and cooked through. Remove from the pan and set aside.
- Stir-Fry the Veggies: In the same pan, add a little more sesame oil if needed. Add the garlic and ginger, and stir for about 30 seconds. Then toss in the bell peppers, carrots, and broccoli, stirring constantly for 3-4 minutes, or until the veggies are tender-crisp.
- Combine and Season: Return the chicken to the pan, and pour in the soy sauce. Stir everything together and cook for another 1-2 minutes, letting the flavors meld.
- Serve and Garnish: Serve the stir-fry over the cooked brown rice. Garnish with sliced green onions for a fresh finish.
How to Serve Chicken Stir-Fry with Brown Rice
This dish is perfect on its own, but if you’re looking to add more variety, here are a few serving ideas:
- Side Salad: A crisp green salad with a light vinaigrette can balance out the richness of the stir-fry.
- Steamed Dumplings: Serve with a side of steamed dumplings or spring rolls for a full Asian-inspired meal.
- Garlic Bread: If you want something extra, a slice of warm garlic bread can be a delicious accompaniment.
- Extra Veggies: Add a side of sautéed spinach, kale, or snap peas for an additional burst of veggies.
Additional Tips
Here are some tips to make sure your stir-fry turns out perfect every time:
- Prep Ahead: Slice your chicken and veggies ahead of time to make the stir-frying process even faster.
- Adjust the Spice: If you love spice, toss in some chili flakes or a dash of sriracha to add a kick.
- Substitute the Rice: If you’re in a rush, you can swap the brown rice for white rice or even quinoa for a quicker meal.
- Add More Protein: Feel free to swap chicken for shrimp, beef, or tofu to suit your dietary preferences.
FAQ Section
Q1: Can I substitute white rice for brown rice?
A1: Absolutely! If you’re in a pinch, white rice will work just fine. Just note that it cooks faster and doesn’t have the same nutty flavor or fiber content as brown rice.
Q2: Can I make this dish vegetarian?
A2: Yes! Swap the chicken for tofu or tempeh to make this dish vegetarian or vegan.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Q4: Can I add more veggies?
A4: Of course! Feel free to add snow peas, mushrooms, or any veggies you love.
Q5: How do I make it gluten-free?
A5: Use gluten-free soy sauce or tamari in place of regular soy sauce to keep the dish gluten-free.
Q6: Can I freeze this dish?
A6: Yes! You can freeze the stir-fry for up to 3 months. Just let it cool completely, then store in an airtight container. Reheat thoroughly before serving.
Q7: Can I use pre-cooked chicken?
A7: Definitely! You can use leftover rotisserie chicken or pre-cooked chicken strips to save time. Just add them at the end to heat through.
Q8: Can I make this in a wok?
A8: Yes! A wok is perfect for stir-frying. The high sides and quick heat will help you get that delicious crispy texture.
Q9: Can I use frozen vegetables?
A9: Absolutely! Frozen vegetables can work just as well in stir-fries. Just make sure to thaw and drain them before adding to the pan.
Q10: Can I double the recipe?
A10: Yes! Feel free to double the recipe if you need to feed a crowd or want leftovers for the week.
Conclusion
This Chicken Stir-Fry with Brown Rice is a crowd-pleaser that’s quick, healthy, and oh-so-delicious. Whether you’re feeding your family or making it for yourself, it’s the kind of meal that feels like a win every time. So, go ahead, give it a try—you won’t be disappointed!
Print
Chicken Stir-Fry with Brown Rice
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
This Chicken Stir-Fry with Spicy Peanut Sauce is a flavorful and healthy dinner option that’s both easy and quick to prepare. Packed with tender chicken, crunchy radishes, bell peppers, and a rich, spicy peanut sauce, it’s a dish that hits all the right notes. Adjust the spice level to suit your preference, and enjoy a meal that’s as satisfying as it is nutritious.
Ingredients
- 1/2 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon hot sauce
- 1 tablespoon sesame oil
- 1 knob ginger, grated (about 1 tablespoon)
- 5 large cloves garlic, grated
- 1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
- Kosher salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons canola oil
- 12 to 15 small red radishes, quartered, plus 1 cup radish greens, coarsely chopped
- 1 large red bell pepper, cored, seeded, and cut into 1/2-inch-thick strips
- 1 cup frozen peas
- Zest and juice from 1 small lime
Instructions
- In a large bowl, whisk together the peanut butter, soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic, and 2 tablespoons warm water until smooth. Thin with more water if needed. Set aside.
- Arrange the chicken on a baking sheet in a single layer. Sprinkle with salt and red pepper flakes on both sides.
- Heat a large skillet over high heat and add half of the oil. Once hot, add half of the chicken pieces in a single layer and cook, stirring occasionally, for 3-5 minutes until fully cooked. Repeat with the remaining chicken and oil.
- In the same skillet, stir in the remaining garlic, radishes, radish greens, and bell pepper. Season with salt and cook until the radish greens wilt.
- Stir in the peanut sauce and simmer for 1 minute. Add the peas and chicken back into the skillet. Turn off the heat and let rest for a couple of minutes.
- Top with lime zest and juice before serving.
Notes
- If you don’t like spice, you can omit the hot sauce and red pepper flakes.
- This recipe can also be made with lean beef or just vegetables for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg