Chicken Stir-Fry
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups white rice
- 4cups water
- ⅔cup soy sauce
- ¼cup brown sugar
- 1tablespoon cornstarch
- 1tablespoon minced fresh ginger
- 1tablespoon minced garlic
- ¼teaspoon red pepper flakes
- 3skinless, boneless chicken breast halves, thinly sliced
- 1tablespoon sesame oil
- 1green bell pepper, cut into matchsticks
- 1(8 ounce) can sliced water chestnuts, drained
- 1head broccoli, broken into florets
- 1cup sliced carrots
- 1onion, cut into large chunks
- 1tablespoon sesame oil
Instructions
Step 1
Bring rice and water 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.Step 2
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.Step 3
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.Step 4
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.