Quick Stir-Fried Chicken and Vegetable Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs (185g) uncooked jasmine rice, medium (about 60g) carrot (julienned), (100g) 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.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Quick Stir-Fried Chicken and Vegetable Rice Bowl take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Stir-Fried Chicken and Vegetable Rice Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (185g) uncooked jasmine rice from drying out.

Can I substitute ingredients in Quick Stir-Fried Chicken and Vegetable Rice Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Stir-Fried Chicken and Vegetable Rice Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Stir-Fried Chicken and Vegetable Rice Bowl?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes