Quick Recipe for Chicken Stir Fry

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QUICK RECIPE FOR CHICKEN STIR FRY

With tons of fresh vegetables and the tastiest sauce made with honey, soy sauce, and toasted sesame oil, this simple chicken stir fry recipe is sure to please. Making this nutritious dish only takes 20 minutes, and your family will love the flavor.

It’s simple as it gets is this chicken stir fry. Cubed chicken breast is the first ingredient; however chicken thighs can work nicely. I like to start with the chicken because, as it browns, it adds flavor to the skillet. The vegetables absorb some of the taste when it is added, and they later create their own flavor. These layers are what give this simple recipe such complexity. The sauce is then ready to be served.

How to make & ingredients

  • 1. Combine the soy sauce, cornstarch, sugar, and spices.
  • 2. Add and stir the chicken. Marinade when covered.
  • 3. In sesame oil, cook the veggies and water chestnuts.
  • 4. After cooking the marinated chicken, add the vegetables and the saved marinade.
  • 5. Boil the chicken until it is well done. Over rice, please.

What to Serve With Stir-Fried Chicken

Fresh spring rolls, hot and sour soup, and pork dumplings

How to Store Stir-Fried Chicken

For up to five days, keep leftovers in a small airtight container. Up until sizzling hot, reheat in the microwave or on the stove. Add a little water to the rice before reheating if you’re concerned about it drying out.

Ingredients

  • 1. Water in 4 glasses
  • 2. White rice, two cups
  • 3. 2/3 cups soy sauce
  • 4.Brown sugar, 1/4 cup
  • 5.Cornstarch, one tablespoon
  • 6.1 tablespoon freshly minced ginger
  • 7.1 tablespoon of garlic, minced
  • 8.1/4 tsp. red pepper flakes
  • 9. 3 thinly sliced, skinless, boneless chicken breast halves
  • 10. divided two tablespoons of sesame oil
  • 11.1 broccoli head, cut into florets
  • 12. 1 onion, chopped into big pieces
  • 13. Sliced carrots in a cup
  • 14. 1 (8 ounce) can of sliced, drained water chestnuts
  • 15. green bell pepper, diced

Step 01

In a saucepan over high heat, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until rice is cooked and liquid has been absorbed.

Step 02

A medium glass or ceramic bowl should be used to incorporate the soy sauce, brown sugar, and cornstarch. Stir the ingredients until smooth. Add the chicken and coat with the ginger, garlic, and red pepper flakes after stirring. For at least 15 minutes, cover and marinate in the fridge.

Step 03

In a wok or sizable skillet, heat 1 tablespoon sesame oil over medium-high heat. Cook and stir the broccoli, onion, carrots, water chestnuts, and bell pepper for about 5 minutes, or until they are barely soft. Put the vegetables in a plate and reserve.

Step 04

In the same wok or skillet, heat the final tablespoon of sesame oil over high heat. Reserving the marinade, add the chicken and cook for about 2 minutes on each side, or until just lightly browned. Add the vegetables and the marinade. Bring to a boil; simmer and stir for 5 to 7 minutes, or until chicken is no longer pink in the center and the vegetables are soft. Over rice, please.

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