chicken stir fry

chicken stir fry
chicken stir fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups white rice

  • 4

    cups water

  • 2/3

    cup soy sauce

  • 1/4

    cup brown sugar

  • 1

    tablespoon cornstarch

  • 1

    tablespoon minced fresh ginger

  • 1

    tablespoon minced garlic

  • 1/4

    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

Directions

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. 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. 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. 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 longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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