This chicken stir-fry recipe is quick and easy to make with any vegetable you like! Fresh ginger, garlic, and red pepper flakes add a kick of heat.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
700 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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, 5 to 7 minutes. Serve over rice.
Ingredients
1 tablespoon cornstarch
4 cups water
2 cups white rice
1 tablespoon minced garlic
1 cup sliced carrots
1 (8 ounce) can sliced water chestnuts, drained
2 tablespoons sesame oil, divided
1 tablespoon minced fresh ginger
1 head broccoli, broken into florets
1 onion, cut into large chunks
3 skinless, boneless chicken breast halves, thinly sliced
