Stir Fried Chicken with Rice with Spring Vegetables

Stir Fried Chicken with Rice with Spring Vegetables


  • 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

Cooking Directions:

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.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat