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Easy Chicken Stir Fry
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Easy Chicken Stir Fry

This chicken stir fry is a little spicy and a little sweet. Though the recipes calls for peppers, water chestnuts and broccoli, you can substitute any vegetables that you like.
Total Time1 hour 5 minutes
Course: Main Course
Servings: 6

Ingredients

  • 2 cups brown rice, uncooked
  • 4 cups water
  • 3 skinless, boneless chicken breast halves thinly sliced
  • 1/3 cup low sodium soy sauce
  • 1/4 cup brown sugar packed
  • 1 Tablespoon cornstarch
  • 1 Tablespoon fresh minced ginger or 1 teaspoon ground dried ginger
  • 1 Tablespoon fresh minced garlic or 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon sesame oil
  • 1 medium onion cut into large chunks
  • 1 cup carrots sliced
  • 1 head broccoli cut into florets
  • 1 green bell pepper cut into matchsticks
  • 1 can (8 ounces) sliced water chestnuts drained
  • 1 Tablespoon sesame oil

Instructions

  • Wash hands with soap and water for 20 seconds.
  • 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.
  • Cut chicken breasts into thin strips.
  • Wash the counter and utensils that touched the raw chicken. Wash hands with soap and water after handling raw chicken.
  • Meanwhile, combine soy sauce, brown sugar, and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce. Cover chicken strips with marinade and refrigerate for at least 15 minutes.
  • Scrub the onion and carrot with a clean vegetable brush under cold running water. Gently rub broccoli and bell pepper under cold running water.
  • Prepare vegetables as indicated in ingredients.
  • Heat 1 Tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir onion, carrots, broccoli, bell pepper, and drained water chestnuts until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade. Reserve marinade. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side. Return vegetables and reserved marinade to the skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5-7 minutes. Serve immediately over rice.
  • Return vegetables and reserved marinade to the skillet. Bring to a boil; cook and stir until chicken is cooked until internal temperature reaches 165°F on a food thermometer and vegetables are tender, 5-7 minutes.
  • Serve stirfry immediately over rice.