Chicken Stir Fry and Yellow Rice

6 COMMENTS

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"DEFINITLY PINNED THIS TO MY PERDUE PINTEREST PAGE. YOU TO CAN SEE WHAT I LOVE FROM PERDUE!"

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."

Ruth Gress

"This looks so good. I have to give it a try."

Leslie

"This is absolutely delicious. I had to go and make it for dinner, last night. YUM!"

suzanne

"I love this recipe. It's easy and quick to make and is a complete meal. The yellow rice makes it special."

Betty Parise

"I cooked the stir fry chicken recipe my really liked it."

Tracy Martin

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Intro
Ingredients
Ta da

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)

Chicken Stir Fry and Yellow Rice

make it in:

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

Serves 4-6 | Prep Time: 10 Min | Cook Time: 45 Min

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%

Vitamin A 40%
Total Carbs 41g		14%
	Dietary Fiber 0g	%
	Sugars 5g
Protein 52g
Vitamin C 20%
Calcium 4%
Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet.

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: 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.

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.

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.