Chicken Stir-Fry with Broccoli and Carrots

Ingredients

  • 2 cups white rice
  • 4 cups water
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 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

DIRECTIONS:

  • 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
  • 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
  • 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 3-4 minutes. Remove vegetables from skillet and keep warm.
  • 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, 6 to 8 minutes. Serve over rice
1 reply
  1. Joanna
    Joanna says:

    I tried this and I liked it. My favorite was the vegetables.

    I just have a question. Is there a way to separate the veggies from the rice, so the veggies can be fried? It would be nice to have a stir-fry texture to the vegetables.

    Thank you for your hard work on this!

    Reply

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