Description
This delicious and easy-to-make chicken stir-fry is perfect for busy weeknights. The combination of flavors and textures will satisfy your taste buds and provide a nutritious meal for the whole family.
Ingredients
Scale
- 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
Instructions
- Cook the rice: Bring 4 cups of water to a boil, add the rice, reduce heat, cover, and simmer for 18-20 minutes until tender.
- Prepare the sauce: In a bowl, mix soy sauce, brown sugar, cornstarch, ginger, garlic, and red pepper flakes.
- Cook the chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink.
- Cook the vegetables: In the same skillet, add the remaining sesame oil, then add broccoli, onion, carrots, and bell pepper. Stir-fry for 5-7 minutes.
- Combine and simmer: Return the chicken to the skillet, add the water chestnuts, and pour in the sauce. Stir well and cook for another 3-5 minutes until the sauce thickens.
- Serve: Fluff the rice and serve the chicken stir-fry over it.
Notes
For a spicier version, increase the red pepper flakes or add a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Stir-Fry