How to Make Chicken Stir Fry | Chicken Recipe | Allrecipes.com

Add 4 cups of water and 2 cups of white rice to a saucepan over high heat.

Bring the water to a boil, then reduce the heat to medium low, cover the saucepan, and simmer until the rice is tender and the water has been absorbed, about 20 to 25 minutes.

In a medium bowl, add 2/3 cup of soy sauce.

Add 1/4 cup of brown sugar and 1 tablespoon of cornstarch to the soy sauce and whisk until smooth.

Add 1 tablespoon of fresh minced ginger, 1 tablespoon of minced garlic, and 1/4 teaspoon of red pepper flakes to the mixture and whisk to combine.

Thinly slice 3 boneless chicken breasts and add them to the marinade.

Cover and refrigerate the chicken for at least 15 minutes.

In a large wok or skillet over medium high heat, add 1 tablespoon of sesame oil.

Quickly add 1 sliced green bell pepper, 1 (8 oz) can of drained and sliced water chestnuts, 1 head of broccoli cut into florets, 1 cup of sliced carrots, and 1 large diced onion to the wok.

Stir and cook the vegetables until they are just tender, about 3 to 5 minutes, then transfer them to a plate and set aside.

Heat another tablespoon of sesame oil in the wok over medium high heat and add the drained chicken, reserving the marinade.

Stir and cook the chicken until it's slightly pink inside, about 4 minutes.

Add the vegetables back into the wok along with the reserved marinade.

Bring the marinade to a boil, stirring until the chicken is cooked through and the vegetables are tender, about 5 to 7 minutes.

Serve the chicken stir fry over the cooked rice.

Equipment Needed

Allergens