Chicken Stir-fry with Carrots and Quick Rice
A quick and easy chicken stir-fry packed with tender chicken, crisp carrots, and a savory sauce, served alongside fluffy quick-cooking rice. Perfect for a weeknight dinner.

Ingredients
- •1 tablespoon vegetable oil
- •1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- •2 large carrots, peeled and thinly sliced or julienned
- •1/2 cup chicken broth
- •2 tablespoons soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon honey or brown sugar
- •1 teaspoon grated fresh ginger
- •1 clove garlic, minced
- •1/4 teaspoon black pepper
- •2 cups quick-cooking rice
- •2 cups water (for rice)
- •Optional: 2 green onions, sliced, for garnish
Dietary Info
Instructions
- 1
Prepare the quick-cooking rice according to package directions. Typically, combine 2 cups quick-cooking rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, prepare the stir-fry sauce: In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, honey (or brown sugar), grated ginger, minced garlic, and black pepper until smooth. Set aside.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 4
Add the sliced carrots to the same skillet. Stir-fry for 3-5 minutes, or until tender-crisp. If the pan seems dry, add a tiny splash of water.
- 5
Return the cooked chicken to the skillet with the carrots. Give the stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and carrots, about 1-2 minutes.
- 6
Serve the chicken and carrot stir-fry immediately over the prepared quick-cooking rice. Garnish with sliced green onions, if desired.
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