Mary Berry Stir Fried Chicken and Vegetable Rice

This easy and delicious Mary Berry Stir Fried Chicken and Vegetable Rice is a quick, nutritious meal that’s perfect for busy days. Packed with tender chicken, crispy bacon, and vibrant vegetables, it’s a simple yet flavourful dish. You can easily swap ingredients to suit your taste or what you have in your pantry!

This Stir Fried Chicken and Vegetable Rice Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

• 225g long-grain rice
• 500ml chicken stock
• 3 tbsp sunflower oil
• 2 skinless and boneless chicken breasts, sliced into small strips
• 1 tbsp runny honey
• 3 rashers unsmoked bacon, cut into pieces
• 1 large onion, finely chopped
• 1 red pepper, deseeded and thinly sliced
• 200g button mushrooms, sliced
• 2 garlic cloves, crushed
• 100g frozen petits pois
• 2 tbsp Worcestershire sauce
• A large knob of butter
• Salt and freshly ground black pepper

How To Make Stir Fried Chicken and Vegetable Rice

1. Cook the Rice: Measure the rice and stock into a wide-based saucepan, cover with a lid, and bring to the boil. Simmer over a low heat for about 15 minutes until all the stock has been absorbed, or follow packet instructions. Set the rice aside.
2. Fry the Chicken: Heat 1 tbsp of oil in a large frying pan. Toss the chicken strips in honey, then fry over a high heat until golden all over. Remove the chicken using a slotted spoon and set aside.
3. Cook the Bacon: Add the bacon pieces to the pan and fry until crisp. Remove and set aside with the chicken.
4. Cook the Vegetables: Add the remaining oil to the pan. Fry the onion and red pepper for about 3 minutes. Add the mushrooms and garlic, and cook until the mushrooms are lightly browned.
5. Combine the Ingredients: Tip the cooked rice into the pan, add the peas and Worcestershire sauce, then toss everything over the heat to combine.
6. Finish the Dish: Return the chicken and bacon to the pan. Stir in the butter to enrich the dish and season with salt and pepper.
7. Serve: Serve the stir-fried chicken and vegetable rice on its own or with a dressed leaf salad.
8. Enjoy this delicious stir-fried dish packed with flavour and goodness!

Recipe Tips

• Use Fresh Chicken: For the best flavour and texture, always use fresh chicken breasts instead of frozen ones. It helps the chicken cook more evenly and stay juicy.
• Don’t Overcook the Rice: Be careful not to overcook the rice. It should be fluffy and separate, not sticky. Keep an eye on it to make sure it absorbs all the stock.
• Crisp the Bacon Well: Make sure the bacon is nice and crispy before setting it aside. This adds a delicious texture and smoky flavour to the dish.
• Season After Adding the Rice: Once the rice is added, taste and adjust the seasoning. The flavours can change once the rice is in, so it’s important to add salt and pepper to your liking.
• Use a Large Pan: A large frying pan or wok will help ensure everything cooks evenly and you can easily toss the ingredients together without making a mess.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers stir fried chicken and vegetable rice in an airtight container in the fridge. It will last for up to 2 days.
• Freeze: Place leftovers stir fried chicken and vegetable rice in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw it overnight in the fridge and heat in a frying pan or microwave.
• Reheating: Reheat leftovers stir fried chicken and vegetable rice  in a frying pan or microwave for 3 minutes, stirring occasionally to ensure even heating.

Nutrition Facts

• Serving Size: 1 serving (approx. 227g)
• Calories: 440
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 950mg
• Potassium: 300mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 12g

More Mary Berry Recipes:

• Mary Berry Sticky Short Beef Ribs Recipe
• Mary Berry Chipolata Cassoulet
• Mary Berry Shepherd’s Puff Pastry Pie
• Mary Berry Chicken and Ham Pie Recipe
• Mary Berry Miso Steak Recipe