Chicken -

Lets make this amazing, tasty chicken stir fry with yellow basmati rice in under thirty minutes. This is a wonderful homemade meal using delicious vegetables. Very easy to make and very yummy too, you’ll be making this all the time.

If you love rice and chicken you’ll fall in love with this fully loaded chicken stir fry which has so many healthy vegetables. I don’t know about you, but I could eat this almost every day.

Watch How To Make This Chicken Stir Fry

As we all eat with our eyes first, this dish has colourful ingredients that wet your appetite when you look at it. And besides the delightful colours, the array of healthy and tasty vegetables are so inviting for you to make a meal of it, well yummy is one way to describe this chicken stir fry.

Using different colour peppers and red onions certainly add flavour and make this chicken stir fry very tempting. I have also included mushrooms, green beans and carrots which have different colours, taste, texture and compliment the rest of the vegetables.

Lets get started making this delicious chicken stir fry. The rice needs twenty minutes to be perfect and although you can use any type of rice you like, for this dish, I prefer Basmati rice which tastes amazing and handles water better than most different types of rice.

So, we need to start making the rice first, because the preparation and cooking takes just about the same time to get ready and that’s how we can get this meal ready in under thirty minutes. The rice will need a few minutes to be rinsed until the water becomes clear, usually three to five times.

I used one third of each of the three different colour peppers, but you can use one complete peeper instead if you prefer. The onion was divided into two halves, one diced for frying with the garlic and the other half was sliced with the peppers.

The secret to getting the perfect rice which is brewed rather than boiled is to have the correct amount of water and that is, regardless of how much rice you have, covering it with less than one centimeter will be the ideal amount of water.

The next important bit is to make sure the cooking temperature is correct and to achieve that, we bring the water to the boil but making sure as soon as it gets there we cover the pan and bring the cooking temperature down to low, ( Add one tablespoon of olive oil, a small block of butter, a teaspoon of turmeric and a teaspoon of salt before the water starts to boil ).

Using a wooden spoon, turn the rice halfway through (after ten minutes) then cover the pan again for another ten minutes. Check the rice is cooked before serving.

For the stir fry, start by frying half the onion diced in a tablespoon of olive oil on medium/high heat, as they start to brown, add the chopped garlic for thirty seconds, then sizzle the chicken until cooked. Remove the chicken, onions and garlic.

Fry the sliced peppers, onions, carrots, mushrooms and green beans in a tablespoon of olive oil. Add the chicken back into the pan and stir with the vegetables.

Mix a tablespoon of soy sauce with a tablespoon of Worcester sauce in half a cup of warm water and add it to the pan. Fry On high heat.

Add salt, fresh black pepper to taste and a teaspoon of ginger powder, stir until the sauce is reduced and serve with the yellow rice.

Easy Chicken Stir Fry With Yellow Rice

Author: Ihsan
Total Time: 30 mins
Yield: 2 1x

Print Recipe

Description

If you love rice and chicken you’ll fall in love with this fully loaded chicken stir fry which has so many healthy vegetables. I don’t know about you, but I could eat this almost every day.

Instructions

Rinse rice in a saucepan 3 – 5 times until the water is clear, cover with 1 cm water and bring to boil. Add 1 tbsp olive oil, a small block butter and 1 tsp salt. Cover the saucepan and cook for 10 minutes on low heat.
Slice the chicken breast, bell pepper, half of the onion, 2 carrots and 8 mushrooms into quarters. Dice the other half of the onion and chop 2 garlic cloves.
Turn the rice over after 10 minutes, cover & cook for 10 more minutes.
Heat up 1 tbsp olive oil on medium/high, fry the diced onions until they start to brown, add the chopped garlic and fry for 30 seconds. Add the sliced chicken and turn until cooked. Remove the chicken, onions & garlic. Add sliced peppers, onions, carrots, mushrooms & green beans into the frying pan. Fry in 1 tbsp olive oil and stir the vegetables for 3 minutes. Add the chicken, onions & garlic.
Mix the Soy Sauce and Worcester Sauce in half a cup of warm water and add to the pan. Stir fry on high heat until the sauce is reduced to half size. Add 1 tsp ginger powder, salt & fresh black pepper to taste. Stir for 1 minute. Check the rice is cooked and serve. Enjoy your Chicken Stir Fry with Yellow Rice.

Prep Time: 5 mins
Cook Time: 25 mins
Category: Dinner
Method: Stove Top
Cuisine: Middle Eastern