Chicken Stir Fry with White Jasmine Rice

AmateurKitchen's picture

Oct. 02, 2011


White jasmine rice 1 Cup (16 tbs)
Breast chicken 7 Ounce (About 1 Chicken Breast)
Salt 1 Teaspoon
Pepper 1 Teaspoon
Olive oil 2 Tablespoon
Green pepper 1 , seeded and chopped
Pepper red 1 , seeded and chopped
Zucchini 1 , chopped
Scallions 3 , chopped (And More For Garnish)
Reduced sodium soy sauce 2 Tablespoon
Sesame seed oil 1 Teaspoon
Hoi sin sauce
Corn starch 1 Teaspoon
Low sodium chicken stock 1/2 Cup (8 tbs)
Cocktail peanuts 1/2 Cup (8 tbs)


Cook the rice according to package directions.

Cut up chicken breast into bite size pieces and season with salt and pepper. Heat up skillet to a high heat and add in the olive oil and chicken. Brown chicken for 10 minutes or until no longer pink. Chop up the vegetables and add them to the skillet with the chicken and turn to a medium heat. Allow for the vegetables to become tender which will take about 8 minutes or so.

In a bowl combine soy sauce, sesame seed oil, hoisin sauce, corn starch and chicken stock and mix well. Add in the sauce to the chicken and vegetable mixture and stir to combine. Allow for the flavors to combine for another 5 - 10 minutes.

Right before serving add in some cocktail peanuts for an extra crunch. Serve with rice and garnish with scallions. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 529Calories from Fat 174

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 992 mg41.33%

Total Carbohydrates 66 g22%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet