Quick Stir-Fried Chicken and Vegetable Rice Bowl

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A speedy stir fry combining tender chicken breast with colorful vegetables served over fluffy steamed rice for a satisfying weeknight meal. This Asian-inspired stir-fry recipe, ready in about 30 minutes, pairs uncooked jasmine rice, carrot (julienned), snow peas (trimmed) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz (340g) chicken breast (cut into 1/2-inch strips)
• 1 cup (185g) uncooked jasmine rice
• 1 medium (about 60g) carrot (julienned)
• 1 medium (about 120g) red bell pepper (sliced into thin strips)
• 1 cup (100g) snow peas (trimmed)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tsp fresh ginger (grated)
• 2 tbsp vegetable oil
• 2 stalks green onions (sliced)

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Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water and cook in 2 cups water in a medium saucepan over medium heat, covered, for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 12 oz chicken breast strips and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
3. Step 3: Add 2 minced garlic cloves and 1 tsp grated fresh ginger to the chicken. Stir-fry for 30 seconds until fragrant.
4. Step 4: Toss in 1 medium julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil. Stir everything together and cook for another minute until sauce coats the chicken and vegetables.
6. Step 6: Serve the stir-fry hot over the steamed jasmine rice. Garnish with 2 sliced green onions before serving.