Robert's Go-To Stir-Fry


  • 1 package of instant brown rice
  • 1 lb raw, boneless, skinless chicken
  • 2 tablespoons olive oil
  • Bok Choy (desired)
  • 12-16 oz frozen vegetables
  • 2-3 tablespoons low sodium soy sauce
  • 2-3 tablespoons Teriyaki sauce/marinade
  • 1 cup of almonds


  1. Begin cooking instant brown rice according to package directions for 4 servings.
  2. While the rice is cooking, cut 1 lb. of raw, boneless, skinless chicken (breast or thighs) into ½" strips and begin cooking in a heated skillet with 2 tbsp. of olive oil over medium high heat.
  3. While the chicken is cooking, wash and then cut the Bok Choy into big chunks (discard the stem).
  4. While still in their bag, microwave the frozen vegetables (12-16 oz.) for 2 minutes. Use your favorite kind of vegetable, like broccoli, or try a stir-fry blend.
  5. Add 2-3 tbsp. of low sodium soy sauce or 2-3 tbsp. of Teriyaki sauce/marinade and 1 cup of almonds to the chicken; add Bok Choy.
  6. When the Bok Choy begins to wilt, add the microwaved vegetables; stir, cover and let cook until desired level of tenderness for vegetables. (1 - 2 additional minutes will be just enough to have the same “crunch” as Chinese take-out vegetables.)
  7. Serve each plate with ¼th of the rice, topped with ¼th of the chicken/vegetable stir-fry.


  • Vary the flavor the next time by using different proteins like lean beef or pork.
  • Add some drained, canned water chestnuts and/or bamboo shoots.
  • Use whole wheat pasta instead of rice.
  • Use up leftover cooked meats and make this meal really quickly. Just skip Step 2 and add cooked meat in Step 5.
  • Try it with rotisserie chicken.
  • Turn things up a notch with some spice heat by using just a tad of Sriracha sauce.
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