Garden Chicken Stir Fry & Jasmine Rice

Treat your family to fresh and healthy fare with this classic chicken stir fry with your choice of fresh vegetables.

Servings: 2


  • 2 boneless, skinless chicken breasts, cut into strips
  • 3 tablespoons Chinese stir-fry sauce or marinade (Hoisin can be substituted)
  • 1 garlic clove, crushed
  • 1 tablespoon vegetable oil or olive oil
  • 3 cups sliced assorted vegetables , (such as peppers, broccoli, mushrooms, etc.)
  • 2 tablespoons rice wine vinegar
  • For the Jasmine Rice:
  • 1 7-ounce box coconut ginger rice/jasmine rice
  • 1/4 cup finely diced red/green bell pepper
  • 2 tablespoons scallion, thinly sliced


  1. Combine chicken strips, Chinese stir-fry sauce and garlic in a bowl. In the Circulon Total 12” Stir Fry heat oil over high heat. Add chicken strips, cook, stirring for 3 to 4 minutes or until chicken is cooked through. Remove chicken from pan & set aside. Add vegetables, rice wine vinegar, and 3 tablespoons of water, cook, stirring for 3-4 minutes until vegetables are crisp-tender. Return cooked chicken to skillet and cook 1 minute until heated through.
  2. Prepare rice according to package directions. Stir in bell peppers and scallion.
  • Yield: 2 Servings