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chicken and rice in bowl

Weeknight Chicken Stir Fry

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


This stir fry is a delicious weeknight meal, and you can make it your own with what you have on hand!


4 cups cooked white rice
3 Tablespoons butter, divided
4 Tablespoons olive oil, divided

1 cup onion, chopped 

1 cup carrots, chopped

3 cloves of garlic, pressed

1 pound boneless skinless chicken breasts, sliced ¼” thick pieces

1 ½ teaspoon smoked paprika

1 ½ teaspoon garlic powder

½ teaspoon oregano

1 teaspoon salt

1 Tablespoon arrowroot powder
1 cup frozen peas
½ cup parsley, chopped finely


In a non stick saucepan, add the rice and cook according to the package. If you are cooking your rice with water, add a tablespoon of butter, and a big pinch of salt to the rice once the water comes to a boil and continue cooking.


As the rice is cooking, heat 2 tablespoons of olive oil in a non stick frying pan over medium heat. Add the carrots and onions and cook until softened, about 5 to 7 minutes. While sauteing, add a pinch of salt. Add garlic and cook one more minute. Set aside.


In a large bowl, combine the chicken, smoked paprika, garlic powder, oregano, salt, and arrowroot powder. 


In the same frying pan over medium heat, heat 2 tablespoons of olive oil. Add the chicken and cook until crispy and brown on the first side, about 4 minutes. Flip the chicken and cook until golden brown, about 3 more minutes. (If you need to do the chicken in two batches, add a teaspoon more olive oil to the pan.) Add frozen peas and cook until soft, about 1 minute. Set aside.


Once the rice is cooked, add the carrots and onions to the rice with 2 tablespoons butter.


Top with the parsley and stir to combine.


In a large bowl or platter, add the rice, chicken, and peas and serve. 


Leftover rice is a gateway to many amazing meals. When prepping for this recipe feel free to double the amount of rice you are cooking to use as the base for a fabulous meal sometime later in the week. It can be fried up with leftover veggies and protein, topped with a fried egg, or used in a soup or stew. The possibilities are endless.