Chicken Stir Fry

Name: Chicken Stir Fry
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 Chicken breasts; 2 cup Rice; 4 cup Water; 2/3 cup Soy sauce; 1/4 cup Brown sugar; 1 tbsp Corn starch; 1/8 tsp Ground ginger; 1 tbsp Minced garlic; 1/4 tsp Red pepper flakes; 2 tbsp Olive oil (or sesame oil); 1 head Broccoli florets; 1 cup Sliced carrots; 1 Onion; 1 packages Mushrooms

Jessica Hawes @Hawes_House

Chicken Stir Fry

Jessica Hawes @Hawes_House

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Ingredients

1 hour

6 servings

3Chicken breasts
2 cupRice
4 cupWater
2/3 cupSoy sauce
1/4 cupBrown sugar
1 tbspCorn starch
1/8 tspGround ginger
1 tbspMinced garlic
1/4 tspRed pepper flakes
2 tbspOlive oil (or sesame oil)
1 headBroccoli florets
1 cupSliced carrots
1Onion
1 packagesMushrooms

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Steps

1 hour

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 min
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 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 oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side
5

Return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes.
6

Serve over rice