Chicken stir fry with bell peppers and corn — During vacations, you want to enjoy the sun, relax, and not spend too much time in the kitchen, right? The perfect answer to all of this is quite simple: cook complete meals all at once! And in this area, nothing can beat a good stir-fry of any kind. Quickly cook chicken and vegetables at once, then link everything with a savory broth. Relax and make everyone happy for lunch or dinner with this blue-ribbon delish recipe!
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredient list for the chicken rice stir-fry
Serve 4:
- 3 skinless and boneless chicken breasts
- 1 cube stock
- 1/3 lb (150g) white rice (cooked for 10 minutes)
- 1 red bell pepper
- 1 green bell pepper
- 1 small can of corn
- 2 onions
- 1 pint (400ml) cold water
- 1 tablespoon of olive oil
- Coriander leaves, finely chopped
Directions
1. Wash, seed, and cut the peppers into rough cubes. Cut the chicken breasts into pieces. Peel and chop the onion. Drain the corn from its juice.
2. Brown the chicken pieces in a hot pan with olive oil.
3. Add the peppers, onions, and corn and brown for 3 minutes on medium heat. Vegetables should remain crisp at this step.
4. Add the crumbled cube stock, rice, and saute for 2 minutes.
5. Cover with water and cook for 15 minutes.
Top each plate with cilantro and serve immediately.
(image by chezre quia)
Chicken Rice Stir-Fry Recipe
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 20 min
Easy chicken rice stir-fry for lunch or dinner.
Ingredients
- 3 skinless and boneless chicken breasts
- 1 cube stock
- 1/3 lb (150g) white rice (cooked for 10 minutes)
- 1 red bell pepper
- 1 green bell pepper
- 1 small can of corn
- 2 onions
- 1 pint (400ml) cold water
- 1 tablespoon of olive oil
- Coriander leaves, finely chopped
Instructions
- Wash, seed, and cut the peppers into rough cubes. Cut the chicken breasts into pieces. Peel and chop the onion. Drain the corn from its juice.
- Brown the chicken pieces in a hot pan with olive oil.
- Add the peppers, onions, and corn and brown for 3 minutes on medium heat. Vegetables should remain crisp at this step.
- Add the crumbled cube stock, rice, and saute for 2 minutes.
- Cover with water and cook for 15 minutes.
- Top each plate with cilantro and serve immediately.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
