Sunflower Chicken Stir-Fry – a delicious recipe with rice, green onions, celery, carrots, sesame oil, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Before beginning to cook, make sure the rice is cooked and cooled and the onions, celery and carrots are chopped close to the same size (remember, stir-frying goes fast). Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating.
2
Heat electric skillet or wok to about 375u00b0 (medium-high) and add chicken.
3
Stir-fry chicken until thoroughly cooked, adding sunflower seeds about halfway through (after 5 to 7 minutes). Add onions, celery, carrots and 2 tablespoons soy sauce. Stir-fry to mix and add the eggs.
4
Continue mixing quickly.
5
When egg is cooked, add cold rice and remaining 2 tablespoons soy sauce. Stir-fry over high heat until rice is hot.
1395
kcal
Calories
32
g
Fat
210
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 c. cooked rice (cold; cook this ahead), 1 c. chopped green onions, 1 c. chopped celery, 1 c. chopped carrots, and more.
Yes, Sunflower Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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