Ingredients
Scale
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar (optional for sweetness)
- 1/4 cup water or chicken broth
- Black pepper to taste
Instructions
- Start by cooking the rice according to the package instructions. Usually, this involves bringing 4 cups of water to a boil, adding the 2 cups of rice, and simmering for about 15 to 20 minutes. While the rice is cooking, pat the chicken pieces dry with a paper towel and season them lightly with black pepper. Drying the chicken ensures it gets a nice sear rather than steaming in the pan.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside on a plate to keep it juicy.
- In the same pan, add the frozen vegetables directly from the bag. Sauté them for 4 to 5 minutes until they are tender-crisp and any excess moisture has evaporated. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant. Pour in the soy sauce, water (or broth), and brown sugar. Stir well to scrape up any browned bits from the bottom of the pan.
- Add the cooked chicken back into the skillet with the vegetables and sauce. Toss everything together for another 1 to 2 minutes until the sauce thickens slightly and coats every piece of chicken and vegetable. Check the seasoning and add more soy sauce if desired.
- Fluff the cooked rice with a fork. Divide the rice into four bowls and top each with a generous portion of the chicken and veggie stir fry. Serve immediately while hot and steaming.
- Cook Time: 25 minutes