Chicken and Rice Stirfry

Chicken and Rice Stirfry

7 reviews, 3.9 star(s). 57% would make again

Ready in 1h

Try this Chicken and Rice Stirfry recipe, or contribute your own.


1 lg Onion; cut in quarters
2 stalks celery; diced
1 1/2 c Rice
1 lg Carrot; diced
2 cloves garlic; crushed
3 tb Soy sauce, low sodium; to taste
1 ts Chicken bouillon; powder
1 cn Chicken broth
1 lb Skinless boneless chicken Breast; cubed
2 1/2 c Water

Original recipe makes 6



Mix 2 cups water and can of broth, bring to a boil. Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed. Approx 30 minutes. In wok or large pan heat 1/2 cup of water, bouillon and garlic over med-high heat. Add prepared vegetables and chicken. Stir fry till vegetables are tender and chicken is cooked through, about 15 minutes. Add cooked rice and stir well. Add soy sauce and mix in. NOTES : Make sure all visable fat is removed from chicken before cooking. Chicken bouillon that is used is Knorr. Per Serving - Calories - 287.7, Total Fat - 2.2g, 6.9% CFF Recipe By : Linda Posted to MC-Recipe Digest V1 #156

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I read the other reviews stating it was bland so I made a sauce to go with it made of ground ginger, soy sauce, water and corn starch~ I did not mix the rice with the chicken and vegetable mixture ~
Susanrk 2y ago

did not like it. it has limited flavour. if you add some more flavour, but i cant put my finger on it. i added salt and pepper after serving, elevated it. sorry, just aint my cup of tea. thanks for sharing this.
ChrisPydtank 3y ago

Very bland :(
aurora_odet 4y ago

This was easy and very good! I used brown minute rice and added some chopped fresh broccoli, water chestnuts, and cashews!!!
ssbias 4y ago

Easy and tasty! Will be making again soon.
Amw019 5y ago

This is a quick and easy meal and a great way to use up leftovers.
promfh 10y ago

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