Chicken Stir-Fry
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
White Rice4 cups
Water2 cup
Soy Sauce1 cup
Brown Sugar1 tbsp
Cornstarch1 tbsp
Ginger (minced fresh)1 tbsp
Garlic (minced)1 tsp
Red Pepper Flake1 tbsp
Sesame Oil1 cup
Carrot (sliced)Directions:
1
Bring rice and water to a boil in a saucepan over high heat
2
Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes
3
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth
4
Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes
5
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat
6
Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes
7
Remove vegetables from skillet and keep warm
8
Remove chicken from marinade, reserving liquid
9
Heat 1 tablespoon sesame oil in skillet over medium-high heat
10
Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet
11
Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes
12
Serve over rice