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Chicken and Vegetable Stir-Fry with Rice
Recipe by Ian Fujimoto
A quick, balanced Chinese‑style chicken stir‑fry packed with colorful vegetables, served over fluffy white rice. The recipe follows Ian Fujimoto’s 10 cooking tips, emphasizing timing, knife skills, heat control, and layered seasoning for a restaurant‑quality result at home.
MediumChineseServes 4
Printable version with shopping checklist
Source Video
2m
Prep
58m
Cook
10m
Cleanup
1h 10m
Total
Cost Breakdown
Total cost:$10.65
Per serving:$2.66
Critical Success Points
- • Timing the rice so it finishes with the stir‑fry.
- • Maintaining high heat for a quick sear and crisp vegetables.
- • Seasoning the chicken before adding the sauce.
- • Keeping the knife sharp and using proper grip for safe, even cuts.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Sharp knives can cause cuts – use the pinch grip and cut on a stable board.
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