chicken stir-fry

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• 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.
• 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.
• 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.
• 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.