Chicken Stir Fry

Ingredients

  • 2 cups White Rice
  • 4 cups Water
  • 2/3 cup Soy Sauce (gotta constrict those blood vessels)
  • 1/4 cup Brown Sugar
  • 1 Tbsp Cornstarch
  • 1 Tbsp Ginger - minced
  • 1 Tbsp Garlic - minced (that’s cute)
  • 1/4 tsp Red Pepper Flakes
  • 3 Boneless Skinless Chicken Breasts - bite sized chuncks
  • 1 Tbsp Sesame Oil (not sure how much I care what oil it is)
  • 1 Bell Pepper - julienned
  • 1 cup Carrots - matchstick
  • 1 head Broccoli - broken into florets
  • 1 Onion - chopped or sliced (Definitely using more than one)
  • Moar oil
  • Other veggies of your choice

Instructions

  1. Combine soy sauce, brown sugar, and corn starch in a small bowl; Stir till smooth
  2. Mix ginger, garlic, and red pepper into bowl
  3. Coat chicken with marinade and refrigerate for at least 15 minutes (or 10 if you are lazy like me)
  4. Heat sesame oil in large skillet over medium high heat
  5. Add some garlic and cook for 30 seconds
  6. Add veggies to skillet and cook until just about tender (5 min) (Definitely more than 5… liars)
  7. Remove veggies from skillet and keep warm
  8. Remove chicken from marinade, reserving liquid
  9. Heat more sesame oil in the skillet over medium high heat
  10. Cook and stir chicken until slightly pick on the inside
  11. Return veggies to skillet and add reserve marinade
  12. Bring to a boil, cook until chicken is no longer pink
  13. Serve over rice

Serves: 4 - 6

Notes

  • Definitely needs a bit of ginger added with the soy sauce
  • Recommend adding more soy sauce
  • Recommend cooking chicken in garlic as well (garlic for days)