20-Minute Chicken & Rice Stir-Fry

I make this recipe probably 2-3 times a month. It is a favorite in our house hold. The only difference is I fry up fresh chicken first, then add a frozen bag of stir fry vegetables. Also, I add a little bit more soy sauce than the recipe calls for. LOVE THIS RECIPE!

Very good, I used items I already had in my fridge and pantry...frozen broccoli and cauliflower. I halved the recipe to make for two.

Easy and delicious. Husband loves it!

I forgot to say we used fresh chicken!

I added yellow peppers because i like peppers so one yellow one red, and it could use some water chestnuts. Everyone LOVED IT!

I used boneless chicken breast cut into strips, green peppers instead of red because I had green on hand and used frozen broccoli and cauliflower. Delicious!

This is a great dish for when you're short on time. I was skeptical of using the pre-grilled chicken but it tasted great. In place of using the fresh veggies I used a 16 oz. bag of frozen stir fry blend veggies. This was a hit in my house.

What i modified was i used regular boneless chicken cut into strips and pan fried with rosemary and thyme. Also did it with the stir fry mix, used low sodium soy sauce and it came out great. All i can say is cooking the stir fry veggies for about 5 min ahead of time (frozen ones) makes it come out alot better for me. And i used stir fry sauce about 3-4tablespoons when doing it. Tasted great.

I made the Shortcut Version of this with a bag of frozen stir-fry vegetables. Very good - I liked the rice mixed into the stir-fry.

Great! I reduced the soy sauce to 1/4 cup to reduce the sodium content.