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Stir-Fried Chicken and Rice with Spring Vegetables Recipe

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Filed Under: Entrées

Stir-Fried Chicken and Rice with Spring Vegetables Recipe


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


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

    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.

    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.

    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.

    recipe source: National Chicken Council

Number of servings (yield): 4