Chicken Stir-Fry recipe

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Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ 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

Nutrition Info

699.5 calories
carbohydrate: 76.7 g
cholesterol: 161.4 mg
fat: 12.1 g
fiber: 4.9 g
protein: 67.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1790.4 mg
sugar: 14.3 g
transFat: : -
unsaturatedFat: : -

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 no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Recipe Yield

6 servings

Recipe Note

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.

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