Sunflower Chicken Stir Fry

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Servings: 6 Difficulty: Intermediate
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Savory Chinese-style chicken and rice stir-fry with crunchy vegetables and toasted sunflower seeds
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This vibrant Sunflower Chicken Stir Fry is a quick, protein-packed weeknight dinner that brings the comforting flavors of a Chinese takeout straight to your home table. Tender chicken breast is seared until golden, then tossed with crisp celery, carrots, and cold cooked rice. The dish is elevated by the nutty crunch of toasted sunflower seeds and the rich aroma of sesame oil and garlic. It’s a balanced meal thatâÂÂs hearty enough to satisfy the whole family yet simple enough for busy evenings. Serve it hot and fresh for a satisfying experience that highlights fresh ingredients and bold, savory seasoning. Perfect for using up leftover rice, this recipe is a reliable favorite that delivers consistent, delicious results every time.

Sunflower Chicken Stir Fry recipe image
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Sunflower Chicken Stir Fry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 624.6

Description

This vibrant Sunflower Chicken Stir Fry is a quick, protein-packed weeknight dinner that brings the comforting flavors of a Chinese takeout straight to your home table. Tender chicken breast is seared until golden, then tossed with crisp celery, carrots, and cold cooked rice. The dish is elevated by the nutty crunch of toasted sunflower seeds and the rich aroma of sesame oil and garlic. It&# 226;ÂÂs a balanced meal thatâÂÂs hearty enough to satisfy the whole family yet simple enough for busy evenings. Serve it hot and fresh for a satisfying experience that highlights fresh ingredients and bold, savory seasoning. Perfect for using up leftover rice, this recipe is a reliable favorite that delivers consistent, delicious results every time.

Ingredients

Directions

  1. Ensure the rice is cooked and cooled, and the celery and carrots are chopped before starting, as stir-frying moves quickly.
  2. In a small bowl, combine sesame oil and garlic powder, then toss the chicken pieces in the mixture to marinate briefly while the wok or skillet heats.
  3. Heat an electric skillet or wok to approximately 375 degrees Fahrenheit (191ðC).
  4. Add the marinated chicken to the hot skillet and stir-fry for 5 to 7 minutes, or until halfway cooked through.
  5. Add the chopped carrots and celery to the skillet along with 2 tablespoons of soy sauce, and stir-fry to mix well.
  6. Pour the beaten egg into the skillet and continue mixing quickly until the egg is cooked.
  7. Add the cold rice and the remaining 2 tablespoons of soy sauce to the skillet.
  8. Stir-fry over high heat until the rice is heated through and well-combined with the other ingredients.
  9. Sprinkle with shelled sunflower seeds and chopped green onions just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 624.6kcal
% Daily Value *
Total Fat 12.6g20%
Saturated Fat 3.1g16%
Cholesterol 96.5mg33%
Sodium 152.7mg7%
Total Carbohydrate 81.0g27%
Dietary Fiber 4.7g19%
Sugars 6.2g
Protein 43.4g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, use day-old cooked rice that has been refrigerated. Freshly cooked rice tends to be too moist and can become mushy when stir-fried.

Toast the sunflower seeds in a dry pan for a minute or two before adding them to the dish to enhance their nutty flavor and crunch.

This dish pairs well with crisp toasted pita bread or fresh fruit on the side for a complete meal experience.

Keywords: breast, carrots, celery, chicken, chinese, chopped, cold, cooked, cut, fry, garlic, main, meat, oil, powder, rice, sesame, stir, stir frying, sunflower
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