I’m excited to be back in the kitchen sharing this Weeknight Chicken Stir Fry. It’s a quick, flexible dinner that comes together in about 30 minutes and adapts easily to what you have in the fridge. Stir fries are ideal for busy nights or for using up vegetables that need to be eaten soon. Using a reliable nonstick cookware set makes the process faster and cleanup simple.
Non Stick Pans
Lately I’ve been cooking with a nonstick set that I truly enjoy. The pans are well made, priced fairly, and designed to last. They are free of PFOA and silicone, so they feel safer for everyday cooking. A good nonstick set makes a difference: food releases easily, browning is consistent, and cleanup is quick — which is perfect for weeknight meals.
A typical set that covers most needs includes a large frying pan, a sauté pan, and a versatile saucepan. For this chicken stir fry I used the saucepan to cook rice and the frying pan to sauté the vegetables and brown the chicken. Because the pans are easy to clean, the whole meal comes together with minimal fuss.
I often make extra rice so there is plenty for the meal and leftovers to turn into fried rice or another quick lunch the next day. A roomy saucepan is handy for both cooking rice and simmering soups or sauces.
Green Minestrone Soup
The same set of cookware works wonderfully for soups as well. For example, a green minestrone is one of the blog’s most popular recipes; the saucepan is perfect for the soup while a sauté pan browns meatballs or cooks vegetables. If you haven’t tried that minestrone yet, it’s a comforting dish that pairs well with a finishing spoonful of a bright pesto.
A four-quart saucepan is especially useful: it’s not so large that it’s cumbersome, but it gives you room to cook soups, stews, and grains for the week. Having a reliable set makes weeknight cooking more enjoyable and consistent.
Stir Fry Recipe
Weeknight Chicken Stir Fry
- 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
Description
This stir fry is a straightforward weeknight dinner that’s both comforting and adaptable. Use the vegetables and aromatics you have on hand, and the dish will still be flavorful and satisfying. It’s built around simple techniques: cook rice, sauté vegetables, brown seasoned chicken, then combine everything for a balanced meal.
Ingredients
4 cups cooked white rice
3 tablespoons butter, divided
4 tablespoons olive oil, divided
1 cup chopped onion
1 cup chopped carrots
3 cloves garlic, pressed
1 pound boneless skinless chicken breasts, sliced into 1/4″ pieces
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon salt
1 tablespoon arrowroot powder
1 cup frozen peas
1/2 cup finely chopped parsley
Instructions
1. Start by cooking the rice in a nonstick saucepan according to package directions. If cooking with water, add one tablespoon of butter and a generous pinch of salt when the water comes to a boil, then finish cooking the rice as directed.
2. While the rice cooks, warm 2 tablespoons of olive oil in a nonstick frying pan over medium heat. Add the chopped carrots and onions with a pinch of salt and sauté until the vegetables are softened, about 5 to 7 minutes. Add the pressed garlic and cook for an additional minute, then transfer the vegetables to a bowl and set aside.
3. In a large bowl, toss the sliced chicken with the smoked paprika, garlic powder, oregano, salt, and arrowroot powder until the pieces are evenly coated.
4. Return the frying pan to medium heat and add the remaining 2 tablespoons of olive oil. Add the seasoned chicken in a single layer and let it brown without moving for about 4 minutes, then flip and cook another 3 minutes until golden and cooked through. If your pan is crowded, cook the chicken in two batches and add an extra teaspoon of oil as needed. Stir in the frozen peas and cook for about 1 minute until heated through. Remove the chicken and peas from the pan and set aside.
5. When the rice is finished, return the sautéed carrots and onions to the saucepan with the rice and stir in the remaining 2 tablespoons of butter until melted and combined.
6. Stir the chopped parsley into the rice for freshness and color.
7. To serve, arrange the rice on a large platter or in a large bowl, top with the browned chicken and peas, and serve warm.
Notes
Leftover rice is a great convenience. Consider cooking extra rice when you make this dish so you’ll have a base for fried rice, grain bowls, or soups later in the week. Leftover rice reheats well and can be combined with spare vegetables, proteins, or a fried egg for a quick meal.