Description
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Ingredients
- 2 cups white rice
- 4 cups water
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 1 tablespoon sesame oil
- 1 green bell pepper, cut into matchsticks
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 onion, cut into large chunks
- 1 tablespoon sesame oil
Instructions
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until rice is tender
- and liquid has been absorbed
- 20 to 25 minutes.
- Meanwhile
- combine soy sauce
- brown sugar
- and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger
- garlic
- and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli
- onion
- carrots
- water chestnuts
- and bell pepper; cook and stir until just tender
- about 5 minutes. Transfer vegetables into a dish; set aside.
- Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken
- reserving marinade
- and cook until just browned
- about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender
- 5 to 7 minutes. Serve over rice.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 6