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  1. Chicken Veggie Stir-Fry

Chicken Veggie Stir-Fry

Recipe By JamieLambert
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6 servings, 8 cups

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  • Thaw out chicken enough to be able to cut through. While chicken isn't quite completely thawed out, cut into chunks as desired. Add 1 Tbsp. of margarine or butter to frying pan, and then add chicken pieces (cooking at or just over medium heat). Add 1/4 package of onion soup mix, garlic powder, salt, and pepper as cooking the chicken.
  • While chicken is cooking, add 2 cups of water into a pot. Add your veggies & cook at medium heat.
  • In another pot, heat your other 2 cups of water to a boil, with 1 Tbsp. of margarine or butter & 2 cups of Chicken Bovril. When water reaches a boil, add 2 cups of Minute Rice, cover, remove from heat & let stand.
  • When all of the above are cooked, in a large mixing bowl add all ingredients, give a quick stir, top with a few shakes of Kraft Parmesan, serve & bon appétit!


The chicken breast is much easier to cut into pieces when it is still a little frozen, but thawed enough to cut through, it is quicker to prepare as well. If you start with the chicken, slowly heat the veggies, then leave the rice till the last, it should all be cooked about the same time frame (the Minute Rice only takes about 5 min).

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