Chicken Stir Fry
What makes this stir fry stand out is the sauce! It's a tasty soy ginger sauce that's not too sweet with just a hint of heat, it's perfect!
Equipment
- Wok or large skillet
Ingredients
- 2 cups water
- 1 cup rice
- ¼ cup brown sugar, packed
- 3 tsp cornstarch
- ⅔ cup soy sauce
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- ½ tsp red pepper flakes, optional
- 2 large boneless, skinless chicken breasts, thinly sliced
- 1 green bell pepper, cut into matchsticks
- 2 tbsp vegetable oil
- 8 oz water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup carrots, sliced
- 1 onion, sliced
- 1 tsp sesame seeds, for garnish
Instructions
Cook Rice:
- Bring 2 cups water to a boil.
- Add rice and stir.
- Cover pan, reduce heat to low and cook for 20-25 minutes until rice is tender and has absorbed all the liquid.
Marinate Chicken:
- In a mixing bowl stir together brown sugar, soy sauce, and cornstarch. Add minced garlic, ginger and red pepper flakes.
- Stir to coat chicken with marinade. Marinate chicken for at least 15 minutes in the fridge.
Stir Fry:
- Heat a tablespoon oil in a large skillet or wok over medium high heat.
- Add broccoli and carrots.
- Cook stirring frequently for about 2-3.
- Add onions, cook until they start to soften.
- Add bell peppers and cook for 1-2 minutes.
- Remove vegetables from the pan and keep warm.
- Remove chicken from marinade, reserve liquid.
- Heat another tablespoon of oil in the pan and cook chicken about 2-4 minutes until it is just slightly pink on the inside.
- Add reserved marinade and bring to a simmer.
- Stir in water chestnuts.
- Once marinade is simmering return vegetables to the pan and continue to cook until chicken is cooked through and vegetables are tender, about 3-5 minutes.
- Serve over cooked white rice and top with a sprinkle of sesame seeds.