Succulent stir-fried chicken cubes with red rice and red beans with a simple soy sauce seasoning can never go wrong. In this recipe, the combination of red rice, red beans, and vegetables like purple cabbage and carrots transforms a humble meat like chicken into a wholesome one-pot meal that is exotic and healthy.
Reasons you’ll love this stir-fried chicken recipe
The red color in food is almost always appetizing. In addition, the anthocyanins in red and purple-colored foods are responsible for their antioxidant properties, in addition to added vitamins and minerals. Add to that a lean protein like chicken to get a balanced meal.
This stir-fried chicken with red beans and red rice is one of my favorites since it is nutty, crunchy and meaty all at the same time. It is a wholesome meal in itself with red rice, meat, red beans, vegetables and nuts providing protein, carbohydrates, fiber, vitamins and minerals and antioxidants. Also, I love this stir-fried chicken recipe because it is very simple to cook and the ratio of nutritional value to effort is quite high!
The vegetarian Stir-fried red rice with Thai flavors is yet another simple recipe with red rice you’ll love.
What you will need for the stir-fried chicken
Chicken breast, red rice, dried or canned red beans, purple cabbage, carrot, scallion, red chili, soy sauce, sesame oil, roasted and chopped peanuts are all you need to create the awesome stir-fried chicken. The red beans I have used are smaller than the better-known kidney beans and take lesser time to cook. They can be replaced with kidney beans if you have the luxury of time, or just use the canned version.
Also, use dark soy sauce if you want a tastier as well as a more visually appetizing dish. Did you know that dark soy sauce has more flavor but lesser salt when compared to the same amount of light soy sauce?
If purple cabbage is unavailable, you can use regular cabbage but again, visually it won’t have as much of an impact. Also, the purple one has a nice crunch to it and added health benefits too, so it’s worth hunting for it. Also, if you can get hold of purple carrots, nothing like it. More purple, more goodness!
How to cook stir-fried chicken with red rice
The stir-frying technique requires you to keep all the ingredients ready before lighting the stovetop. No scrambling around the kitchen with the stove on (that’s me, most of the time). This stir-fried chicken recipe made me realize the benefits of being well organized!
Cook the red rice and red beans separately as per package instructions. If you’re using dried red beans, you can find instructions on cooking red beans here.
Heat the sesame oil in a wok or a deep pan on medium-high flame and add the white part of the scallion, chili pepper and chopped chicken pieces one-by-one in the same order and stir-fry until all the chicken pieces turn white.
Now add the purple cabbage, red rice, red beans and soy sauce stir-frying for a couple of minutes after adding each. Finally, add the grated carrots and scallion greens and stir for 5 minutes. Remove from heat and let it stand for a few minutes for the flavors to blend. Transfer to a serving platter and don’t forget to sprinkle chopped peanuts before enjoying your stir-fried chicken with red beans and red rice.
Other easy chicken recipes you’ll love
- 5 ingredient easy chicken curry
- lemon mustard chicken
- cauliflower rice with masala chicken
- baked buttermilk chicken legs
- chicken fried (brown) rice
- chicken lettuce wraps
Please let me know in the comments section what you like about this recipe. I love to hear from you!
Stir-fried chicken with red rice
- 500 grams chicken breast
- 1/2 cup red rice
- 1/2 cup red beans
- 1/4 cup shredded purple cabbage
- 1 grated carrot
- 1/4 cup finely chopped white part of scallion
- 1/4 cup finely chopped scallion greens
- 1 red chili pepper deseeded and minced
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 tbsp roasted and chopped peanuts
- Cook the red rice and red beans separately as per package instructions. Spread out the cooked rice and beans on a plate or tray and let it cool.
- Chop the chicken into bite-sized pieces. Heat the sesame oil in a wok or a deep pan, keep the heat at medium high and stir-fry the white bits of chopped scallion and red chili pepper.
- After a couple of minutes, add the chicken and stir-fry for 10 minutes until all the pieces turn white.
- Next add the purple cabbage, stir-fry for 5 minutes, then add the rice, beans and soy sauce and stir for 5 minutes until blended well.
- Finally stir in the grated carrots and scallion greens, stir for 5 minutes.
- Remove from heat and let it stand for 10 minutes for the flavors to blend. Transfer to a serving platter and garnish with roasted and chopped peanuts and scallion greens.
- The stir-frying technique requires you to keep all the ingredients ready before lighting the stove top.
- Canned red beans can be used instead of dried ones.
- The red beans I have used are smaller than the better known kidney beans and take lesser time to cook. They can be replaced with dried kidney beans, if you have the luxury of time, or just use the canned version.
- Use dark soy sauce if you want a tastier as well as more visually appetizing dish.
- If purple cabbage is unavailable, you can use regular cabbage but again, visually it wont have as much of an impact. Also, the purple one has a nice crunch to it, so it’s worth hunting for it.