Chicken Stir-Fry and Yellow Rice

This delicious stir-fry is a real crowd-pleaser.

Perdue Chicken

This delicious stir-fry is a real crowd-pleaser.


  • 1  Teaspoon  extra-virgin olive oil, divided
  • eggs, lightly beaten
  • packages of Perdue short cuts carved chicken breast, original roasted
  • 1/2  medium yellow onion, finely chopped
  • 1 1/2  Cup  frozen mixed vegetables
  • 1/4  Cup  hoisin sauce
  • 1  Tablespoon  garlic, minced
  • 1  Tablespoon  low-soduim soy sauce
  • box of yellow rice


Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add the eggs, swirling to coat the pan in a thin layer. Cook, without stirring, until the eggs are set, approximately 2 minutes. Using a spatula, transfer the eggs to a plate. Finely chop them and set aside.

Heat the remaining 2 tablespoons of oil in the same skillet. Add the carved chicken breast strips. Cook, stirring occasionally, until slightly browned on both sides, about 1 minute. Add the onion to the skillet. Cook until soft, stirring occasionally for approximately 3 minutes. Stir in the vegetables, hoisin sauce, garlic, and soy sauce. Continue cooking with an occasional stir until the vegetables begin to soften, about 5 minutes more.  

Add the contents of the yellow rice mix and 2 cups of water to the skillet, and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until the rice is tender and the water is absorbed, approximately 25 minutes. Remove the skillet from the heat and gently stir the reserved eggs into the rice.





Chicken Stir-Fry Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Chicken Stir-Fry Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.