Ingrédients
2 cups white rice
4 cups water
Soy sauce 2/3 cup
1/4 cup brown sugar
1 tablespoon cornstarch
Minced fresh ginger 1 tablespoon
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
3 boneless chicken breasts sliced
1 tablespoon sesame oil
1 green pepper, cut into strips
1 (8 ounce) can sliced water chestnuts , drained
1 head broccoli , broken into pieces
1 cup sliced carrots
1 onion , cut into chunks
1 tablespoon sesame oil
Directions
Bring rice and water to boil in a saucepan over high heat. Reduce heat to medium - low , cover and simmer until rice is tender and liquid is absorbed , 20 to 25 minutes.
Mix soy sauce , brown sugar and cornstarch in a small bowl ; stir until smooth . Mix the ginger sauce , garlic and red pepper ; coat chicken stir fry with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon of sesame oil in a large skillet over medium - high heat . Cook and stir peppers , water chestnuts , broccoli , carrots and onions until they are tender about 5 minutes . Remove vegetables from pan and keep warm.
Remove chicken stir fry recipes from marinade , reserving the liquid . Heat 1 tablespoon of sesame oil in a skillet over medium - high heat . Cook and stir until the chicken recipes stir fry slightly pink inside , about 2 minutes per side ; Fry the vegetables and reserved marinade to skillet. Bring to a boil ; cook and stir until chicken recipes stir fry is pink in center and vegetables are tender , 5 to 7 minutes. Serve over rice.
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