Chicken Stir-Fry with Rice

  • Ingredients:
  • 1 lb. boneless, skinless chicken breast

  • 8 oz. (1 cup) white rice

  • ½ cup (4 oz.) of Kikkoman® Stir-Fry Sauce
    Kikkoman Stir-Fry Sauce

  • 1 tablespoon soy sauce:
    I use Kikkoman® Low-Sodium Soy Sauce (green bottle)
    but you can use 1 packet of soy sauce leftover from a Chinese restaurant if that is all you have...

  • 1 tablespoon corn starch

  • 4 tablespoons vegetable (soybean) oil

  • 1 teaspoon salt

  • 1 large carrot (rinsed)

  • Approx. 15 oz. baby corn (drained from a can or jar)

  • Approx. 8 oz. (1 cup) of sliced mushrooms (drained from a can or jar)

  • Approx. 4 oz. snow peas

  • 2 cups (16 oz.) water



  • Equipment:

  • Paring knife & cutting board

  • 1 large pot w/ladle

  • 1 medium pot w/lid & ladle

  • Measuring cup
    Measuring cup

  • 1 teaspoon & 1 tablespoon (for measuring)

  • 1 sandwich bag (I use Glad®)

  • 2 bowls, 2 spoons, & 2 napkins (for serving)

  • ~ This meal serves 2 & takes less than ½ hour to prepare! ~


  • Preparation:
  • Using the cutting board & paring knife,
    Cut the carrot into thin slices;
    ~ OR ~
    Cut in opposite direction to get approx. 3 inches of thin strips;
    Set aside in one of the serving bowls...

  • Use the measuring cup to pour the rice into the medium pot,
    Now add the water to the pot & turn the heat on high;
    Add the salt & 1 tablespoon of the oil...

  • Stir rice w/ladle when it starts to bubble;
    Turn heat down to medium-low and cover...

  • Use the paring knife & cutting board to cut the chicken into small chunks:
    (should be just less than 1 in. x 1 in. ea.); Wash hands!

  • Put the chicken in the sandwich bag with the cornstarch & the soy sauce,
    seal and shake...

  • Pour 1 tablespoon of the oil in the large pan and turn the heat on medium,
    Now add the chicken from the bag...

  • Cook the chicken for at least 2-3 minutes (stirring w/ladle),
    Then put the chicken in one of the serving bowls (whichever one is empty)

  • Add 2 tablespoons of the oil into the large pot & keep the heat on medium!

  • Add the following vegetables to the large pot:
    Mushrooms, snow peas, & julienned carrot...stir for about 3 minutes.

  • Now add the baby corn, the chicken, & the stir-fry sauce...stir for approx. 1 minute:

    Chicken Stir Fry

  • The rice should be done (remove lid & stir)
    as it should have been approx. 20 min. since you put the lid on it...
    If there is still water in the rice,
    then leave the lid off & stir with the heat on high to cook-off the remaining water...
    Be sure to turn the stir-fry (chicken & vegetables) down to low!

  • Now, divide the rice evenly between the 2 serving bowls,
    then divide the stir-fry on top...

Chicken Stir-Fry with Rice

  • ~ Serve & enjoy! ~