Asian, Chicken, The Weekly Menus and Recipes

Recipe 5.1: Chicken Stir-Fry with Brown Rice

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Recipe 5.1:  Chicken Stir-Fry with Brown Rice

We always crave Chinese food, but we’re never completely satisfied when we order take-out; instead, we make our own, which is not only more satisfying but also much better for us. We use a wok that we received for a wedding gift (thanks, Matt and Casse!), but you can easily do the same thing in a large skillet. (But, FYI, a wok is totally the way to go! Ours is electric and we LOVE it.)


1 tbs. canola oil

1 lb. boneless, skinless chicken breast

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow onion, sliced

½ bunch green onions, sliced

1 zucchini, peeled and sliced

2 cups brown rice

1 tbs. salt

2 tbs. hoisin sauce

1 tbs. reduced-sodium soy sauce

½ tbs. sesame oil


Prepare rice according to directions on bag. Our is whole grain brown rice, so it takes nearly an hour to cook – we start it first thing, before even prepping anything else!

Preheat large skillet over medium low heat. Cut chicken into small, bite-sized pieces. Add canola oil to pan, allow to heat then add chicken. Cover and cook for 4-5 minutes, stirring frequently. Increase heat to medium. Add garlic and allow to become fragrant, 1-2 minutes. Add onion and allow to soften, 2-3 minutes, then add red pepper and zucchini. Add hoisin, soy, and sesame oil. Stir everything together and allow flavors to blend, 2-3 minutes. Serve hot over brown rice. Garnish with green onion. Kiss the paper take-out cartons good-bye!