Whole Grain Sesame Chicken Stir-Fry

Switch up your routine with this savory stir-fry made with Minute® Instant Rice & Quinoa tossed with vegetables, rotisserie chicken and a blend of soy sauce and sesame oil.

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Cooking time PREP TIME 5 mins
Cooking time COOK TIME 10 mins
Servings SERVES 3-4
Ready in TOTAL TIME 15 mins

Ingredients

  • 1 bag Minute® Instant Rice & Quinoa
  • 1 cup vegetable broth
  • 1 tbsp sesame oil, divided
  • 2 eggs, lightly beaten
  • 1/2 cup thinly-sliced red onion
  • 2 garlic cloves, minced
  • 2 cups cooked rotisserie chicken, shredded
  • 2 cups frozen, Asian-style mixed vegetables, thawed
  • soy sauce (optional)

Instructions

  • Ready in 15 minutes, this savory stir-fry is made with Minute® Instant Rice & Quinoa mixed with tender chicken and Asian-style vegetables cooked in sesame oil and soy sauce.

    Step 1
    Prepare rice and quinoa according to package directions, substituting broth for water.

    Step 2
    Heat 1/2 tablespoon sesame oil in a medium wok or skillet, over medium-high heat. Add eggs and, using a whisk or fork, quickly soft scramble. Continue stirring the eggs until they are light and fluffy. Remove from pan and reserve.

    Step 3
    Add remaining 1/2 tablespoon oil to wok or skillet and heat. Add onion and garlic and stir-fry for 2 minutes.

    Step 4
    Add chicken and vegetables to wok or skillet and stir-fry for 2 minutes, or until heated through. Fold in Minute® Instant Rice & Quinoa and scrambled eggs.

    Step 5
    Serve with soy sauce, if using.

    Recipe Tips
    Feel free to use your favorite Asian-style veggie mix in this recipe or use up any leftover veggies that you have in the fridge.

Stir-Fry Night!

Tired of the same old stir-fry? Switch things up with this quick and flavorful stir-fry recipe loaded with whole grains and protein. This simple whole grain-based meal is perfect after a workout or a busy day. Minute® Instant Rice & Quinoa cooks up in just 10 minutes and will leave you feeling satisfied and keep you full for longer. This dish can be enjoyed both hot or cold for a quick lunch on-the-go or when you just have a few minutes to enjoy something delicious.

To make this dish vegetarian, opt for tofu instead of chicken. For a vegan dish, omit the eggs, as well. Tofu and sesame are a match made in heaven!

Frozen Veggies

Feel free to use fresh or frozen veggies for this recipe. Or you could even make use of those leftovers from yesterday’s Quick Chicken, Rice and Veggies dinner. To thaw your frozen veggies, microwave them with a splash of water in 90-second intervals in a microwave-safe dish. Keep microwaving, stirring once in a while, until the veggies are steamed to perfection. If you prefer your vegetables crispier, microwave them for less time, approximately 1-2 minutes. Thawing the vegetables before cooking them in the oil ensures your vegetables will be fully cooked through.

Pro Tips

Stir-fry the veggies in sesame oil. If you decide to add soy sauce to this meal, try combining 1 teaspoon of soy sauce with the 1 tablespoon of sesame oil. Mixing the two allows for the soy sauce to cook evenly into the veggies, enhancing their natural flavors and creating a bit of a glaze.

The best part of a stir-fry is that it’s a one-pan dish of delicious flavors and textures. Don’t be afraid to throw everything into one pan and cook it all together! Serve with some sesame seeds on top for extra crunch.

If you usually ask for a fork when enjoying a stir-fry, now’s a great time for you to practice using chopsticks. Put your chopstick skills to the test while enjoying this stir-fry!