Chicken Stir-Fry

Name: Chicken Stir-Fry
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 head broccoli, broken into florets; 59 milliliters brown sugar; 227 grams sliced water chestnuts, drained; 237 milliliters sliced carrots; 1 Tbsp cornstarch; 1 Tbsp minced fresh ginger; 1 Tbsp minced garlic; 1 green bell pepper, cut into matchsticks; 1 onion, cut into large chunks; 0 teaspoons red pepper flakes; 1 Tbsp sesame oil; 3 skinless, boneless chicken breast halves, thinly sliced; 158 milliliters soy sauce; 946 milliliters water; 473 milliliters white rice

Chicken Stir-Fry is a gluten free and dairy free main course. One serving contains 442 calories, 23g of protein, and 5g of fat. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have water, carrots, cornstarch, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth.

Ingredients you will need

Brown Sugar

Corn Starch

Soy Sauce

Equipment you will use

Bowl

Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

Ingredients you will need

Red Pepper

Marinade

Whole Chicken

Garlic

Ginger

Sauce

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 5 minutes.

Ingredients you will need

Water Chestnuts

Bell Pepper

Sesame Oil

Broccoli

Carrot

Onion

Equipment you will use

Frying Pan

Remove vegetables from skillet and keep warm.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Remove chicken from marinade, reserving liquid.

Ingredients you will need

Marinade

Whole Chicken

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 longer pink in the middle and vegetables are tender, 5 to 7 minutes.

Ingredients you will need

Sesame Oil

Vegetable

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Serve over rice.

Ingredients you will need

Rice