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Stir-Fried Chicken and Brown Rice

Stir-Fried Chicken and Brown Rice


  • 1 pound skinless, boneless chicken thighs, thinly sliced crosswise
  • 3 scallions, minced, divided
  • 3 tablespoons plus 1 teaspoon peanut oil, divided
  • 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
  • 1 teaspoon minced peeled fresh ginger

Recipe Preparation

  • Mix chicken, 2 scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.

  • Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add mushrooms; stir-fry for 15 seconds. Add garlic and ginger and stir-fry for 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Transfer the cooked chicken mixture to a medium bowl; wipe skillet clean.

  • Heat 1 teaspoon oil in the same skillet over medium-high heat. Add eggs to skillet and cook without stirring until almost set, about 1 minute. Using a heatproof spatula, flip omelet and cook until just set, about 30 seconds. Transfer omelet to a work surface and cut into 1/3" cubes; set aside. Wipe out skillet and heat over high heat; add remaining 1 tablespoon oil. Add the remaining scallion and stir-fry until fragrant, about 15 seconds. Add rice and stir-fry until just golden and slightly crispy, 6-8 minutes. Drizzle soy sauce over, add the reserved chicken mixture and eggs, and stir-fry until hot, about 30 seconds.

Recipe by The Bon App├ętit Test Kitchen

Nutritional Content

One serving contains: Calories (kcal) 487.3 %Calories From Fat 43.8 Fat (g) 24.2 Saturated Fat (g) 5.5 Cholesterol (mg) 180.3 Carbohydrates (g) 38.2 Dietary Fiber (g) 3.1 Total Sugars (g) 2.7 Net Carbs (g) 35.1 Protein (g) 29.1 Sodium (mg) 1425.3Reviews Section

Watch the video: Chicken breast stir fry with brown rice (September 2021).