Name: Chicken Stir-Fry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Water - 4 cups; White rice - 2 cups; Soy sauce - ⅔ cup; Brown sugar - ¼ cup; Cornstarch - 1 tablespoon; Minced fresh ginger - 1 tablespoon; Minced garlic - 1 tablespoon; Red pepper flakes - ¼ teaspoon; Skinless, boneless chicken breast halves, thinly sliced - 3; Sesame oil, divided - 2 tablespoons; Broccoli, broken into florets - 1 head; Onion, cut into large chunks - 1; Sliced carrots - 1 cup; Sliced water chestnuts, drained - 1 (8 ounce) can; Green bell pepper, cut into matchsticks - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stir-Fry

1. Water - 4 cups

2. White rice - 2 cups

3. Soy sauce - ⅔ cup

4. Brown sugar - ¼ cup

5. Cornstarch - 1 tablespoon

6. Minced fresh ginger - 1 tablespoon

7. Minced garlic - 1 tablespoon

8. Red pepper flakes - ¼ teaspoon

9. Skinless, boneless chicken breast halves, thinly sliced - 3

10. Sesame oil, divided - 2 tablespoons

11. Broccoli, broken into florets - 1 head

12. Onion, cut into large chunks - 1

13. Sliced carrots - 1 cup

14. Sliced water chestnuts, drained - 1 (8 ounce) can

15. Green bell pepper, cut into matchsticks - 1

How to cook deliciously - Chicken Stir-Fry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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. Rita