Chicken Stir-Fry

Chicken Stir-Fry

Ingredients

1. 1/4 cup brown sugar
2. 1 head broccoli, broken into florets
3. 1 cup sliced carrots
4. 1 onion, cut into large chunks
5. 1 tablespoon cornstarch
6. 1 tablespoon minced fresh ginger
7. 2 cups white rice
8. 4 cups water
9. 2/3 cup soy sauce
10. 1 tablespoon minced garlic
11. 1 green bell pepper, cut into matchsticks
12. 1 (8 ounce) can sliced water chestnuts, drained
13. 1/4 teaspoon red pepper flakes
14. 3 skinless, boneless chicken breast halves, thinly sliced
15. 1 tablespoon sesame oil

    How To Make It

• carry rice and water to a boil in a saucepan over high warmth. reduce heat to medium-low, cover, and simmer until rice is soft, and liquid has been absorbed, 20 to twenty-five minutes.
• integrate soy sauce, brown sugar, and corn starch in a small bowl; stir until easy. mix ginger, garlic, and red pepper into sauce; coat bird with marinade and refrigerate for at least 15 minutes.
• warmth 1 tablespoon sesame oil in a large skillet over medium-excessive warmth. cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just gentle, approximately 5 mins. take away greens from skillet and preserve warm.
• take away bird from marinade, reserving liquid. heat 1 tablespoon sesame oil in skillet over medium-high warmth. cook dinner and stir hen till slightly red at the internal, approximately 2 mins in step with aspect; go back veggies and reserved marinade to skillet. deliver to a boil; cook dinner and stir till hen is no longer purple in the center and veggies are smooth, five to 7 mins. Serve over rice.