Chicken Stir-Fry with Rice (Without Sauces)

A light, wholesome, and flavourful chicken stir-fry with rice that uses fresh seasonings instead of bottled sauces. This dish highlights the natural taste of chicken and vegetables, making it a healthy choice for any day of the week.

Why You’ll Love This Recipe

This chicken stir-fry is perfect for those who prefer a clean, natural flavour without the overpowering taste of heavy sauces. The seasonings are simple yet aromatic, allowing the fresh vegetables and tender chicken to shine. It is quick to prepare, satisfying, and adaptable to whatever vegetables you have on hand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cut into thin strips

• Cooked white or brown rice

• Fresh vegetables (such as bell peppers, broccoli, carrots, snow peas)

• Garlic, minced

• Fresh ginger, grated

• Olive oil or another light cooking oil

• Salt

• Black pepper

• A squeeze of fresh lemon or lime juice

• Optional: fresh herbs like parsley or coriander for garnish

Directions

1. Prepare the rice according to package instructions and set aside.

2. Heat oil in a large skillet or wok over medium-high heat.

3. Add the chicken strips, season lightly with salt and pepper, and cook until golden brown and cooked through, about 5–6 minutes. Remove from the pan and set aside.

4. In the same pan, add a little more oil if needed, then sauté the garlic and ginger until fragrant (about 30 seconds).

5. Add the vegetables and stir-fry for 3–5 minutes until they are just tender but still crisp.

6. Return the chicken to the pan, toss everything together, and season with additional salt, pepper, and a squeeze of fresh lemon or lime juice.

7. Serve the stir-fry over the cooked rice, garnishing with fresh herbs if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Use quinoa or cauliflower rice instead of regular rice for a lighter option.

• Swap chicken for shrimp, tofu, or beef strips.

• Add crushed red pepper flakes for a mild heat.

• Incorporate seasonal vegetables for variety.

• Use coconut oil instead of olive oil for a subtle tropical flavour.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to keep it from drying out, or use a microwave in short intervals, stirring in between.

FAQs

Can I use frozen vegetables?

Yes, just add them directly to the pan without thawing and increase the cooking time slightly.

What type of rice works best?

Both white and brown rice work well, though brown rice will add a nuttier flavour and more fibre.

Can I prepare this ahead of time?

Yes, you can cook the rice and chop the vegetables in advance to save time.

Is this dish gluten-free?

Yes, it is naturally gluten-free since no sauces containing gluten are used.

Can I add soy sauce if I want more flavour?

You can, but it will no longer be a “without sauces” version.

How do I make it more filling?

Add extra vegetables, nuts like cashews, or serve with a fried egg on top.

Can I make it spicy?

Yes, add sliced fresh chilli or chilli flakes during cooking.

What cut of chicken is best?

Both chicken breast and thighs work well, though thighs tend to be more tender and forgiving.

How can I prevent the chicken from drying out?

Do not overcook it; remove it from the pan once it is just cooked through.

Can I use leftover rice?

Yes, leftover rice works perfectly for this recipe and can even improve texture.

Conclusion

This chicken stir-fry with rice without sauces is a simple yet flavourful dish that celebrates natural ingredients. It is versatile, quick to prepare, and perfect for a healthy weeknight meal. With a few fresh seasonings, you can enjoy a satisfying and wholesome dinner without relying on bottled condiments

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