Chicken Stir Fried Rice

Servings: 6



For the Marinade:

  • ¼ Cup Rice Vinegar 
  • ½ Cup Peanut or Vegetable Oil 
  • 1 TBSP Soy Sauce 
  • 1 TBSP Wok This Way Seasoning Blend 
  • *3-4 Chicken Thighs, partially frozen and thinly sliced


For the Stir Fry: 

  • Marinated Chicken Thighs
  • 2 tsp Sesame Oil (divided) 
  • 1 bunch Green onions, whites and green parts separated 
  •  ½ Cup Frozen Peas and Carrots 
  •  2 eggs 
  • 3 Cups Cooked White Rice
  • 2-3 TBSP Soy Sauce 
  • 1 tsp Wok This Way Seasoning Blend
Chicken Stir Fried Rice

Notes* It is best to slice the chicken thighs when they are partially frozen so you can slice them as thinly as possible (width of your knife.) You can then toss into the marinade.


Step 1:

In a small bowl, whisk marinade ingredients together. Thinly slice partially frozen chicken and toss in the marinade. Refrigerate and marinade for at least 4 hours and up to 8 hours. 

Step 2:

For stir fry, ensure all ingredients are ready to go near your cast iron skillet. Go ahead and beat the eggs in a separate bowl. Strain the chicken so most of the marinade is drained out before cooking. 

Step 3:

Stir Fry: Heat cast iron skillet over high heat. Cook the chicken for 3-4 minutes while stirring. Quickly remove and set aside. 

Step 4:

Add 1 tsp of sesame oil and add white parts of green onions and cook for 1 minute. 

Step 5:

Add frozen peas and carrots and stir for 1-2 minutes. 

Step 6:

Move vegetables over to the side, add remaining sesame oil and quickly pour eggs into skillet and stir until just cooked. 

Step 7:

Add chicken (without juices), cooked white rice, soy sauce, remaining green onions and Wok This Way Seasoning. Cook for 2-3 minutes and shut off heat. 

Step 8:

Serve immediately.