Perdue
Chicken Stir Fry and Yellow Rice
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"DEFINITLY PINNED THIS TO MY PERDUE PINTEREST PAGE. YOU TO CAN SEE WHAT I LOVE FROM PERDUE!"
Comment Suzanne La Rose-Williams
"I would cut the chicken into bite size pieces.I also use a rice cooker. Takes 15 minutesfor rice.Can do this while getting the rest of the ingredients ready."
Comment Ruth Gress
"This looks so good. I have to give it a try."
Comment Leslie
"This is absolutely delicious. I had to go and make it for dinner, last night. YUM!"
Comment suzanne
"I love this recipe. It's easy and quick to make and is a complete meal. The yellow rice makes it special."
Comment Betty Parise
"I cooked the stir fry chicken recipe my really liked it."
Comment Tracy Martin
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Chicken Stir Fry and Yellow Rice

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
1 tbsp. Extra Virgin Olive Oil, divided
2 eggs, lightly beaten
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1 1/2 cups frozen mixed vegetables (corn, carrots, peas and cut green beans), thawed (about 8 ounces)
1/4 cup hoisin sauce
1 tbsp. minced garlic or 4 cloves finely chopped fresh garlic
1 tbsp. low-sodium soy sauce
1 box yellow rice (8 ounces)
Step One

Chicken Stir Fry and Yellow Rice

WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)

Serves 4-6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4-6
Amount Per Serving
Calories 460
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 180mg 60%
Sodium 1320mg 55%
Total Carbs 41g 14%
Dietary Fiber 0g %
Sugars 5g
Protein 52g
Vitamin A 40%
Vitamin C 20%
Calcium 4%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 460
  • Protein 52g
  • Sodium 1320mg
  • Sat.Fat 1g
  • Sugar 5g

Chicken Stir Fry and Yellow Rice

ingredients

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
1 tbsp. Extra Virgin Olive Oil, divided
2 eggs, lightly beaten
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1 1/2 cups frozen mixed vegetables (corn, carrots, peas and cut green beans), thawed (about 8 ounces)
1/4 cup hoisin sauce
1 tbsp. minced garlic or 4 cloves finely chopped fresh garlic
1 tbsp. low-sodium soy sauce
1 box yellow rice (8 ounces)
ingredients

Step one: Scramble

Heat 1 teaspoon of oil in a 12" non-stick skillet over medium-high heat. Add the eggs, swirling to coat the pan in a thin layer. Cook, without stirring, until the eggs are set, approximately 2 minutes. Using a spatula, transfer the eggs to a plate. Finely chop them and set aside.

ingredients

Step two: Stir Fry

Heat the remaining 2 teaspoons of oil in the same skillet. Add the carved chicken breast strips. Cook, stirring occasionally, until slightly browned on both sides, about 1 minute. Add the onion to the skillet. Cook until soft, stirring occasionally for approximately 3 minutes. Stir in the vegetables, hoisin sauce, garlic and soy sauce. Continue cooking with an occasional stir, until the vegetables begin to soften, about 5 minutes more.

TIP: If you prefer to use fresh vegetables, substitute frozen ingredients with 1 medium carrot peeled and diced small; 1 ear of corn, kernels removed from cob; 1/3 cup fresh peas and 1/3 cup stemmed and roughly chopped fresh green beans.

ingredients

Step three: Simmer

Add the contents of the yellow rice mix and 2 cups water to the skillet, and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until the rice is tender and the water is absorbed, approximately 25 minutes. Remove the skillet from the heat and gently stir the reserved eggs into the rice.

ingredients

Step four: Serve

Serve warm.

TA DA!

Chicken Stir Fry and Yellow Rice

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