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