If hectic weeknights leave you feeling like time is constantly slipping away, saving a few extra minutes in the kitchen can begin with alternative cooking methods and easy recipes without all the fuss. Rather than waiting for the oven to preheat, you can tackle dinner by stir-frying your way to a delicious meal.
For a fast and flavorful dinner, this Simple Chicken Stir-Fry is packed with tender chicken, crisp veggies and savory soy sauce to hit the spot without calling for takeout. It delivers on both taste and ease with the addition of Minute Sticky Rice Cups. Ready in 1 minute, they provide a perfect sticky texture to complement bold flavors. In just 15 minutes, you’ll plate a delicious recipe that’s sure to become a weeknight staple.
Endless customization is another benefit of stir-frying, allowing you to swap out chicken for shrimp or tofu while mixing and matching your loved ones’ favorite veggies. Drizzle it with sauces like teriyaki or sriracha for an added flavor boost, serve with spring rolls or wontons for extra crunch or pair with a fresh cucumber salad or steamed edamame for light, refreshing contrast.
To find more fast, family-friendly meal ideas, visit MinuteRice.com.
Simple Chicken Stir-Fry
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2-4
2 Minute Sticky Rice Cups
2 tablespoons sesame oil
1 pound boneless, skinless chicken breast, cut into thin strips
1 cup mixed vegetables
3 tablespoons soy sauce
2 green onions, chopped
1 tablespoon sesame seeds (optional)
Heat rice according to package directions.
In large skillet or wok over medium-high heat, heat sesame oil. Add chicken and sauté 6 minutes until chicken is evenly browned and cooked through.
Add mixed vegetables to skillet and stir-fry 4 minutes, or until tender but still crisp.
Add cooked sticky rice to skillet. Pour in soy sauce and mix thoroughly, ensuring rice is evenly coated and heated through.
Remove from heat, stir in chopped green onions; garnish with sesame seeds, if desired; and serve hot.
Tips: Chicken can be substituted with shrimp or tofu. Frozen vegetables can be used in place of fresh; cook 5 minutes, or until cooked through.
