Stir fry chicken recipe


October 18, 2016

This chicken stir fry recipe is easy to follow and doesn't take to long to make an amazing dish. great for the full family


2 cups white rice

4 cups water

2/3 cup soy sauce

1/4 cup brown sugar

1 tbsp cornstarch

1 tbsp minced fresh ginger

1 tbsp minced garlic

1/4 tbsp red pepper flakes

3 skinless, boneless chicken breast halves, thinly sliced

1 tbsp sesame oil

1 green bell pepper, cut into matchsticks

1 can sliced water chestnuts

1 head broccoli, broken into florets

1 cup sliced carrots

1 onion, cut inot large chunks

1 tbsp sesame oil


1Bring 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 minutes.

2Combine 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.

3Heat 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.

4Remove 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, 6 minutes. Serve over rice.


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