This chicken stirfry recipe is packed with veggies and is quick and easy to prepare Try adding bean sprouts bamboo shoots snap peas or any of your favorite vegetables Serve it with white or brown rice or noodles
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Bring water and rice 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.
Meanwhile
combine soy sauce
brown sugar
and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger
garlic
and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli
onion
carrots
water chestnuts
and bell pepper; cook and stir until just tender
about 5 minutes. Transfer vegetables into a dish; set aside.
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken
reserving marinade
and cook until just browned
about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender
