College Cooking Recipes: Chicken Stir Fry

Carry-out can be expensive, but this chicken stir-fry recipe can be made on a budget. I made this recipe up on the fly one night after an evening class when I wanted something simple, quick, and healthy. Although it’s more labor-intensive, it still contains simple ingredients and you will have a lot of leftovers! This recipe makes three meals! You will need a few more dishes than you would normally use, such as a pan you would fry eggs in, a bowl to marinate your chicken in, and a pot for rice. 


  1. Olive oil, enough to coat the bottom of the rice pot
  2. 1 serving of rice, according to package
  3. Broth of choice or water to boil the rice in, the amount depends on the type of rice
  4. 2-3 cloves of garlic
  5. 1/4 cup soy sauce
  6. 3 tsp powdered ginger
  7. 1 chicken breast
  8. Pepper, to taste
  9. 1/2 white onion
  10. Kimchi
  11. 2 eggs
  12. 1/2 package frozen edamame 



  1. Pour the olive oil to the bottom of the pan and add the rice on low heat (a 2 or 3 on the burner scale). 
  2. Allow the rice to toast in the oil until it becomes fragrant. 
  3. Add the broth or water (according to package), set on high (an 8 or 9 on the burner scale), and cook the rice according to the package instructions. 


  1. Mince the garlic and set aside in a bowl with enough soy sauce to coat the bottom of the bowl, about 1/4 cup. 
  2. Add the powdered ginger (to taste) to the garlic in the bowl. 
  3. Cube the chicken in half-inch cubes and place it in the same bowl.
  4. Stir so the chicken is coated in soy sauce and seasonings. 
  5. Add pepper if desired. Set aside.

While the chicken is marinating

  1. Saute the onion and kimchi until the onion is translucent. 
  2. Beat the eggs in a bowl and pour them directly onto the onions and kimchi and make a scramble. 
  3. By this time, the rice should be done, so take the rice off of the heat and add the eggs, onion, and kimchi to the rice pot. 
  4. Take the marinated chicken and dump it into the same pan that the kimchi, onions, and eggs were cooking in.
  5. Once the chicken is cooked all the way through (no pink in the middle), add the chicken to the rice mixture. 
  6. Steam the edamame in the microwave according to the instructions on the package and add the beans to the stir fry. 
  7. Stir all together.
  8. Enjoy!

Isobel Nardone

Isobel Nardone is a department head for The Daily Runner.