Chicken Stir Fry

Are you looking for a quick and flavorful dinner option? Look no further than a mouthwatering chicken stir fry! This versatile dish is not only easy to make, but it also allows you to get creative with your choice of vegetables and seasonings. Let’s dive into the steps of preparing a delicious chicken stir fry that will surely impress your family and friends.

Gathering the Ingredients

To start off, you’ll need some basic ingredients for your chicken stir fry. Grab a pen and paper and make a note of the following items: water, white rice, soy sauce, brown sugar, cornstarch, fresh ginger, garlic, red pepper flakes, chicken breast, sesame oil, broccoli, onion, carrots, water chestnuts, and green bell pepper. These ingredients will come together to create a harmonious blend of flavors and textures in your stir fry.

Cooking the Chicken Stir Fry

Once you have all your ingredients ready, it’s time to get cooking! Begin by boiling the water and rice in a saucepan until the rice is tender and the liquid has been absorbed. While the rice is cooking, prepare the marinade for the chicken by combining soy sauce, brown sugar, cornstarch, ginger, garlic, and red pepper flakes. Let the chicken marinate in this flavorful mixture for at least 15 minutes.Ingredients:

• 4 cups water
• 2 cups white rice
• ⅔ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¼ teaspoon red pepper flakes
• 3 skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons sesame oil, divided
• 1 head broccoli, broken into florets
• 1 onion, cut into large chunks
• 1 cup sliced carrots
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 green bell pepper, cut into matchsticks

Directions:

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.

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.