TRAVELER, Cooker, Home Designer and Fashion Lover- Raka' Pinkerton

Chicken Stir-Fry

Chicken Stir-Fry

Recipe for this EASY, HOMEMADE, CHICKEN STIR-FRY that I wish I made more of to have leftovers for a few days! For awhile now, I have been trying to come up with a chicken stir-fry recipe that is somewhat healthy for you (not saying this is the healthiest thing you can eat), BUT it is a lot better for you than ordering take-out AND its cheaper AND probably just as fast! Which we all know with how busy everyone is, that ordering take-out happens a lot! Good news is this recipe only takes about 30 MINUTES of your time! 

 Ya’ll, I have tried making chicken stir-fry like so many times before, and now I FINALLY found the right one that tastes similar to restaurants, and isn’t as bad for you. If we are being honest here, the recipes that I tried to throw together before this one were not that great (even tried cauliflower rice– side note, it is not the same texture as actual rice and I didn’t like it), so this one finally passed the test of going on my blog! I kept on remaking it because I wanted it to be the best for you all and I was trying to get the taste of it just right! I did a poll on my instagram story of who would like this yummy and fast recipe and 90% said YES, so here it is! 🙂 *It is also made with Whole Grain Brown Rice which is a healthy complex carbohydrate that provides your body with long lasting energy and fiber! I also picked the P.F. Chang’s Teriyaki sauce from Wal-Mart because it had the lowest amount of sodium in it and not a whole lot of sugar! You will love this recipe if you like Chicken Fried Rice! (Also, its better for you than the restaurant style!)

Time: 30 Minutes
Servings: 4

Ingredients (6 ingredients + seasonings):

  • 1.5lb Chicken Breasts
  • 6 Eggs
  • 2 packages Uncle Ben’s Ready Rice WHOLE GRAIN BROWN
  • Broccoli Stir-Fry veggie mix (I got mine from the frozen section/Great Value)
  • 8 Tbsp. P.F. Chang’s Teriyaki sauce (found at Wal-Mart), 4 Tbsp. Water
  • Olive Oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. Chili Powder
  • Sprinkle of paprika
  • 1 tsp. Minced Garlic
  • Parsley to top with. Add green onion on top if preferred! (I didn’t for this recipe)

Directions (7 easy and fast steps!):

  1. Heat up a pan with about 2 Tbsp. of olive oil in it.   
  2. Cut the chicken up into bite size pieces. Season with chili powder, salt, a little pepper and sprinkle of paprika. 
  3. Cook the chicken in pan with olive oil until done. (About 10 minutes or so, don’t over cook so it won’t be tough!) Once done, put a lid on the pan and turn burner to low (simmer) to stay warm.  
  4. While the chicken is cooking, put your frozen veggies in a microwavable dish and cook them 4-5 minutes or until they are not frozen. Set them aside. 
  5. Now crack 6 eggs into a bowl. Add salt & pepper, spray pan with PAM & scramble till done.    
  6. While the eggs are cooking, heat up both bags of rice from the instructions (I used the microwave).
  7. Put the cooked chicken into a bigger pan, add the rice, veggies, 8 Tbsp. of Teriyaki sauce and 4 Tbsp. of water mixed together before adding in the pan. Stir until mixed, add in the eggs & stir again! Top with parsley, little pepper, and optional green onion! ALL DONE! 🙂 Enjoy!



P.s. Please feel free to comment below of your thoughts on this recipe if you try it! 🙂 Subscribe at the bottom of this page to receive updates of all new posts! E-mail me at if you have any questions! Have a GREAT weekend! 🙂 Xo- Raka’


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