Stir-Fried Chicken & Rice with Spring Veggies

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We love chicken, and this is a delicious and relatively easy meal to put together.  Chicken breasts are marinated in soy sauce and sesame oil. Saute with rice and add in spring veggies – shitake mushrooms, asparagus, scallions and peas.  A perfect one dish meal.

Stir-Fried Chicken & Rice with Spring Veggies

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Stir-Fried Chicken & Rice with Spring Veggies


1 1/2 pounds chicken breasts, boneless and skinless, cut into ¼-inch slices
1/4 cup soy sauce
1 TBLS sesame oil
2 TBLS + 1 tsp vegetable oil (divided)
2 eggs, lightly beaten with 1 tablespoon water
1 cup sliced shiitake mushrooms
1/2 bunch asparagus, cut into 1 inch pieces
1 bunch scallions, sliced in ¼-inch pieces
3 TBLS rice wine vinegar
2 TBLS oyster sauce
3 cups cooked white long grain rice
1 bag (16 oz) frozen peas, thawed
1 TBLS toasted sesame seeds


1. In large bowl, combine soy sauce and sesame oil. Add chicken and stir to combine. Set aside.

2. While chicken is marinating, heat a 10 or 12 inch skillet over medium heat. Add 1 teaspoon vegetable oil to pan. Add eggs; swirl and flip to form omelet. Remove omelet from pan, roll into tube and slice into thin slices. Reserve.

3. Heat large sauté pan or wok over medium heat. Add 1 tablespoon vegetable oil. Add chicken and toss until cooked through, about 5 minutes. Add 1 tablespoon vegetable oil to pan and heat. Add mushrooms and sauté, stirring until browned. Add asparagus pieces, tossing until just tender, another 4 – 5 minutes. Add scallions and sauté 2 minutes.

4. Add vinegar and oyster sauce to vegetables. Add rice and toss, heating thoroughly, about 4 minutes. Add peas and return chicken to pan. Add reserved egg, warm through and serve immediately.

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