chicken stir fry

Chicken

Chicken Stir Fry

This chicken stir fry recipe is packed with veggies and a delicious sweet and savory soy, ginger, and garlic sauce that gets a kick from chili flakes. Serve with white or brown rice for a quick and easy weeknight dinner.

Ingredients

4 cups water
2 cups white rice
⅔ cup low-sodium soy sauce, or to taste
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red chili 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

Gather all ingredients.
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.
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.