This chicken stir-fry recipe is quick and easy to make with any vegetable you like! Fresh ginger, garlic, and red pepper flakes add a kick of heat.
Step1
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.
Step2
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.
Step3
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.
Step4
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.
Prepare Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Calories:
700 kcal
Carbohydrate:
77 g
Cholesterol:
161 mg
Dietary Fiber:
5 g
Protein:
68 g
Saturated Fat:
3 g
Sodium:
1790 mg
Total Sugars:
14 g
Total Fat:
12 g
