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Chicken Stir-Fry
Chicken Stir-Fry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a speedy and versatile chicken stir-fry with your favorite veggies, spiced up with zesty ginger, garlic, and red pepper flakes for added heat.
Ingredients:
  • 4 cups water
  • 2 cups white rice
  • 0.66666668653488 cup soy sauce
  • 0.25 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 0.25 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons sesame oil, divided
  • 1 head broccoli, broken into florets
  • 1 onion, cut into large chunks
  • 1 cup sliced carrots
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 green bell pepper, cut into matchsticks
Instructions:
  • In a saucepan over high heat, bring water and rice to a boil. Lower heat to medium-low, cover, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed.
  • In a medium glass or ceramic bowl, mix together soy sauce, brown sugar, and cornstarch until smooth. Add ginger, garlic, and red pepper flakes, then stir in chicken until coated. Marinate in the refrigerator for at least 15 minutes.
  • Heat up the wok with the fragrant 1 tablespoon of sesame oil until sizzling. Toss in the broccoli, onion, carrots, water chestnuts, and bell pepper, stirring until they are perfectly tender for about 5 minutes. Plate the vibrant vegetables and keep them to the side for now.
  • In the same wok or skillet, heat 1 tablespoon of sesame oil over medium-high heat. Brown the chicken for about 2 minutes per side. Add vegetables and reserved marinade, bring to a boil, and cook until chicken is cooked through and vegetables are tender, for about 5 to 7 minutes. Serve over rice.

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