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Wok with rice and chicken

Chicken and Rice Stir-Fry (Wok)

Original, savory, spicy, colorful, and really tasty! This chicken and rice stir-fry gets its name from the wok — a special pan with a round, tapered bottom. But at home you can just as easily make it in a regular skillet with everyday ingredients.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken fillet

300

Rice

250

Onion

Carrot

Bell pepper

Garlic

Soy sauce

Vegetable oil

Ground ginger

0.5

Curry powder

Ground black pepper

Salt

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 12 % 5 g

Carbohydrates 64 % 27 g

178 kcal

GI: 26 / 74 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make a chicken and rice stir-fry? Gather your ingredients. Chicken breast or any other part of the chicken works. Use any rice — short-grain, long-grain, or parboiled. The cooking time depends on the type of rice, so check the package directions.
Step 2:

Rinse the chicken well and pat it dry with paper towels — otherwise the excess moisture keeps it from browning and it'll just steam. Cut the meat into small cubes or strips.
Step 3:

Peel and dice the onion.
Step 4:

Wash, peel, and grate the carrot on a julienne (Korean-salad) grater. If you don't have one, a regular grater works fine — it won't affect the taste. Keep in mind that how you cut the carrot affects the result: grated carrot breaks down into mush during cooking and blends into everything, while carrot cut into strips or batons holds its shape.
Step 5:

Wash the bell pepper and cut out the seed core. Cut the flesh into strips or cubes.
Step 6:

Rinse the rice thoroughly, changing the water several times until it runs clear. Put the rice in a pot, cover with fresh water, and set it over medium heat. When the water boils, add a pinch of salt and cook for about 10 minutes — it should stay slightly firm. Drain the water and tip the rice into a colander.
Step 7:

While the rice cooks, pour the oil into your wok. Turn on the heat and get the oil ripping hot — this matters, since a stir-fry is cooked in very hot oil. Add the chicken pieces. Stir-fry over high heat, stirring constantly, for about 20 seconds until the meat turns white on all sides. Then lower the heat to medium and cook the chicken for about 5 more minutes.
Step 8:

Remove the chicken from the pan and add the onion and carrot to the oil left behind. Stir and cook over medium heat for about 3 minutes. Add the bell pepper and cook a couple more minutes. The vegetables should be al dente — still slightly crisp.
Step 9:

Return the chicken to the pan with the vegetables and add the cooked rice. Pour in the soy sauce and add the ground ginger, pressed garlic, curry powder to taste, salt, and any other spices you like. Remember that soy sauce is quite salty, so cut back on the salt or you risk over-salting. Stir and simmer over low heat, stirring occasionally, for about 7 minutes. The dish is ready.
Step 10:

Serve the dish sprinkled with sesame seeds. Enjoy!

Important! For rice dishes that come out perfect every time, read the article on the ins and outs of choosing rice and the secrets of cooking it.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best, and which to avoid altogether, read more here.
Important! The wrong skillet can ruin even the best recipe. For all the details on picking the perfect pan for different dishes, read more here.