Minute Rice®

Sweet Thai Chicken Stir-Fry



  • -  1m ( 2ft ) 1 pouch Minute Rice® Jasmine Rice
  • -   1/2 cup (125 mL) Sweet Thai Chili Sauce
  • -   2 tbsp (30 mL) each lime juice and sodium-reduced soy sauce
  • -   1 tbsp (15 mL) vegetable oil
  • -   1 lb (500 g) boneless, skinless chicken breast, sliced
  • -   1 cup (250 mL) each sliced carrot, red pepper and snow peas
  • -   2 cups (500 mL) bean sprouts
  • -   garnish with sliced green onion


Replace the carrot, red pepper and snow peas with any combination of stir-fry vegetables.

Replace the chicken with peeled, deveined raw shrimp. To avoid overcooking the shrimp, stir-fry the vegetables first. Then, add the shrimp along with the sauce, tossing just until the shrimp are no longer opaque.

Sweet Thai chili sauce is a mild, thick sauce used for dipping and stir-fries found in the Asian section of the supermarket.

  • Variety
  • Main Course Favourites
  • Step 1 :
    Prepare rice according to package directions. Stir chili sauce with lime juice and soy sauce in a small bowl. Meanwhile, heat oil in a wok set over medium-high heat.
  • Step 2 :
    Add chicken to wok. Stir-fry until browned; remove to a bowl. Add vegetables; stir-fry until tender.
  • Step 3 :
    Return chicken along with sauce mixture to wok; toss until heated through. Toss in sprouts. Serve over rice. Garnish with green onion.

Not available
    • Orange Sesame Shrimp
    • 1-2-3 Chicken Vegetable Rice
    • Easy Teriyaki Chicken & Whole Grain Rice Dinner
Share |

† The Heart and Stroke Foundation's™ dietitians have reviewed this product and it meets nutrient criteria developed by the Health Check™ based on recommendations in Canada's Food Guide. A fee is paid to help run this voluntary, not-for-profit program. healthcheck.org.