Sizzling Chicken Stir-Fry

Sizzling Chicken Stir-Fry

Sizzle the dinner table tonight with this filling inviting combination of chicken, vegetable and rice cooked in Asian flavors!

Prep Time



Total Time






cup water
cup uncooked instant rice
boneless, skinless chicken breasts (about 1 pound total)
tablespoon vegetable oil
bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
cup stir-fry sauce
  1. Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
  2. Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
  3. Cut the chicken into bite-size pieces on the cutting board, using the knife.
  4. Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
  5. Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
  6. Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Measuring cups Large saucepan with lid Wooden spoon Pot holder Plastic cutting board Small sharp knife Measuring spoon Large skillet Pancake turner
Veggies with Chicken Specs, that's what I'd call this recipe! - Becky

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 1020mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
  • Protein 32g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.