Asian Stir Fry

Simply Asian Stir-fry

Sometimes you just want a meal that fits into a bowl that has it all- carbs, veggies, and salt. This Asian inspired stir-fry hits the spot. 


  • 2 cups of cooked white rice
  • 3-4 chicken breasts, cooked and chopped (seasoned with garlic powder, pepper, and salt)
  • 2-3 tbsp of ginger paste
  • 3 minced garlic cloves
  • 1 onion, diced
  • 1 large bell pepper, diced OR 5 baby sweet peppers, diced
  • 3 tbsp green onion, sliced for garnish
  • 3-4 tbsp soy sauce
  • Salt to taste
  • Pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ginger powder
  • 1-2 tbsp Vegetable oil
  1. Preheat oven to 400 degrees.
  2. Season the chicken breast with garlic powder, onion powder, pepper and salt.
  3. Roast in the oven at 400 degrees for 40 mins (first 20 mins with aluminum foil on top and then 20 mins uncovered. Check internal temperature with a meat thermometer 165 degrees.
  4. Cook the rice following the instructions from the package. (Start when there is 10 minutes left for the chicken)
  5. While the rice and chicken are cooking, dice up the onion, garlic, bell pepper, and the green onion and set aside.
  6. Take out the chicken and let it cool as well as the rice, once done cooking.
  7. Preheat a large pan with vegetable oil in it. 
  8. While waiting for the pain to heat up, take the cooked chicken and chop it up.
  9. Once the pan is hot, add the ginger paste and garlic cloves.
  10. After ginger paste and garlic cloves have been cooking for about 2-5 minutes, add in the onion, bell peppers and the garlic powder, onion powder, salt, and pepper. Cook until soft/translucent.
  11. Add in the chopped chicken.
  12. Add in the rice.
  13. Stir until well combined and add in the soy sauce.
  14. Warm everything all the way through and then serve.
  15. Place a tsp or more of the green onions on top of each plate.
  16. Enjoy*. 

*Add more soy sauce if needed

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