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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 |
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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