Chicken Vegetable Stir-Fry
Ingredients
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1.5 cups white rice
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3 cups water
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3 ounces soy sauce
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1/4 cup brown sugar
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2 ounces hoisin sauce
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1 tablespoon cornstarch
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1/2 teaspoon powdered ginger
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4 cloves minced garlic
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1/4 teaspoon red pepper flakes
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3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
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1 tablespoon sesame oil
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1 red bell pepper, cut into julienne
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1 cup baby corn
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8 ounces broccoli, small florets
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1 cup julienne carrots
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5 shittake mushrooms, stems removed and thinly sliced
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1/2 each red onion, cut into large chunks
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1 tablespoon sesame oil
Cooking Instructions
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1
1. 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.
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2
2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes.
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3
3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm
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4
4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce.
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5
Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet.
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6
5. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
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