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Chicken stir-fry with rice, vegetables, and a savory sauce served in a rustic blue bowl.

Asian-Style Chicken Rice Stir-Fry

A quick and flavorful Asian-inspired chicken rice stir-fry with vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Asian Fusion
Servings 4 servings
Calories 610 kcal

Equipment

Ingredients
 
 

  • 8 oz chicken breast or boneless thighs, cut into thin strips

Marinade

  • ¼ tsp salt
  • 2 tsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • ¼ tsp white pepper

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce for color
  • 1 tbsp oyster sauce
  • ½ tsp sugar
  • ¼ tsp white pepper or black pepper

Stir-Fry

  • 3 tbsp vegetable oil canola or peanut oil recommended
  • 1 medium carrot julienned (about ½ cup)
  • 6 green onions scallions, sliced
  • 1 chili pepper thinly sliced (optional)
  • 3 garlic cloves minced
  • 1 cup baby broad beans
  • ½ cup canned sweet corn (about 5 oz)
  • 1 ¾ cups cold day-old rice (12 oz)
  • 2 large eggs lightly beaten

Instructions
 

  • In a small bowl, combine the chicken strips with salt, Shaoxing wine, cornstarch, and white pepper. Mix well to coat the chicken evenly, then set it aside to marinate for 10–15 minutes while preparing the other ingredients.
    Raw chicken strips marinated in a glass bowl with spices, Shaoxing wine, and cornstarch.
  • In a separate small bowl, whisk together soy sauce, oyster sauce, sesame oil, and a pinch of sugar (or other sauce ingredients you prefer). Set the sauce aside for later use.
    A small glass bowl filled with a dark sauce made of soy sauce, oyster sauce, and sesame oil.
  • Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 2–3 minutes until golden brown and cooked through. Remove the chicken from the wok and set it aside on a plate.
    Cooked chicken strips browning in a hot wok.
  • Add another tablespoon of oil to the wok and toss in the julienned carrots. Stir-fry for 15 seconds before adding the green onions, garlic, chili pepper (if using), baby broad beans, and sweet corn. Stir-fry everything over high heat for 1–2 minutes, allowing the vegetables to retain a slight crunch. Push the vegetables to the edges of the wok to make room for the eggs.
    A mix of colorful vegetables, including carrots, broad beans, and sweet corn, stir-frying in a wok.
  • Pour the remaining tablespoon of oil into the center of the wok. Add the beaten eggs and let them cook for a few seconds until they start to set. Scramble the eggs gently with a spatula and mix them with the vegetables.
    Beaten eggs cooking in the center of a wok with vegetables on the side.
  • Add the cold, day-old rice to the wok, breaking apart any clumps with the back of a spatula. Stir everything thoroughly to ensure the rice heats evenly. Return the cooked chicken to the wok and pour the prepared sauce over the mixture. Toss all the ingredients together until the sauce coats the rice and chicken completely.
    Cooked rice and stir-fried ingredients mixed together in a wok.
  • Continue stir-frying for another 2–3 minutes, allowing the flavors to meld. Once everything is well mixed and heated through, transfer the stir-fry to a serving dish. Garnish with additional green onions or chili slices if desired. Serve hot and enjoy!
    Chicken fried rice coated in a rich, dark sauce with vibrant vegetables.

Notes

Use cold, day-old rice to avoid clumping.
High heat is essential for achieving the perfect stir-fry texture.
Adjust spice levels by increasing or omitting the chili pepper.

Nutrition

Serving: 260gCalories: 610kcalCarbohydrates: 91gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 118mgSodium: 976mgPotassium: 801mgFiber: 5gSugar: 8gVitamin A: 3159IUVitamin C: 28mgCalcium: 81mgIron: 3mg
Keyword Asian chicken rice, Chicken stir-fry, easy weeknight dinner, fried rice, quick stir-fry
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