This chicken stir-fry recipe is packed with veggies and is quick and easy to prepare. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Ingredients
- water: 4 cups
- white rice: 2 cups
- soy sauce: 0.66667 cup
- brown sugar: 0.25 cup
- cornstarch: 1 Tbsp
- fresh ginger: 1 Tbsp (minced)
- garlic: 1 Tbsp (minced)
- red pepper flakes: 0.25 tsp
- skinless, boneless chicken breast halves: 3 piece (sliced)
- sesame oil: 2 Tbsp (divided)
- head broccoli, broken into florets: 1 piece
- onion: 1 piece (cut into large chunks)
- carrots: 1 cup (sliced)
- water chestnuts: 1 can (8 ounce can, drained, sliced)
- green bell pepper: 1 piece (cut into matchsticks)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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
