Chicken Stir Fry with Rice

stir fry chicken, pea pods, almonds, green onion and rice arranged in a flat bowl

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Healthy Chicken Stir Fry uses a limited amount of oil to cook a fresh, flavorful and colorful mixture of chicken, pea pods, almonds and green onion.

Prep Time10

Cook Time15

Total Time25

Course: Main dish

Cuisine: Asian

Keyword: Chicken Stir Fry, Chicken Stir Fry with Rice

Servings:

Calories: 680kcal

Author: Lee Clayton Roper

Ingredients

See gluten-free adaptations in the Notes section at the bottom of the recipe.

3 cups Basmati rice cooked, can also use Jasmine or brown rice
1/4 cup soy sauce low sodium, plus more for serving - see Note
2 tablespoons dry sherry
2 tablespoons orange marmalade
2 teaspoons fresh ginger or 1/2 teaspoon dried ginger, chopped or grated
2 teaspoons cornstarch
1/2 teaspoon red pepper flakes or more to taste
1 1/2 pounds boneless skinless chicken breasts (around 3 breast halves) or chicken tenderloins, cut into 1/2-inch chunks
2 tablespoons oil grapeseed, canola, or vegetable, divided
12 ounces Chinese pea pods also known as snow peas
1/2 teaspoon kosher salt
1 cup slivered almonds
2 bunches green onions around 10, chopped
Fresh ground pepper to taste
1 navel orange sliced and slices cut in half, for garnish
Cilantro for garnish
Toasted sesame seeds for garnish

Instructions

Preheat oven to 200 degrees.
In a medium mixing bowl, whisk together the soy sauce, sherry, marmalade, ginger, cornstarch and red pepper flakes. Add chicken and stir to mix. Set aside.
In a wok, medium sauté pan or skillet, heat 2 teaspoons of oil over medium high heat. When hot, add the pea pods and salt and cook, stirring constantly, just until peas are beginning to soften. Remove and place in oven to keep warm. Don’t clean out the pan!
In the same pan, heat 2 teaspoons of oil over medium high heat. When hot, add the almonds and cook, stirring constantly, until brown. Remove and place in oven to keep warm. Still don’t clean out the pan!
In the same pan, heat remaining 2 teaspoons of oil over medium high heat. When hot, add the green onion and cook, stirring constantly, until crisp-tender. Remove and place in oven to keep warm. Still don’t clean out the pan!
Add chicken mixture to pan and cook, stirring constantly, until chicken is cooked through, around 5 to 7 minutes.
To serve in individual bowls: Divide cooked rice evenly between 4 to 6 shallow bowls (I like to use pasta bowls, that are a bit flatter on the bottom). Arrange each stir-fry ingredient in sections on top of the rice – chicken, pea pods, almonds, green onion (see photo). Garnish with the sliced orange, cilantro and sesame seeds.
To serve on one large platter: Spread cooked rice in an even layer on a large serving platter. Place chicken in center. Top with green onion, then almonds. Arrange pea pods and orange slices, in alternating groups, around the edge. Garnish with cilantro and sesame seeds.

Notes

Gluten free: Use gluten-free soy sauce.

Nutrition