Chicken Vegetable Stir-Fry.
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Ingredients requirements - Chicken Vegetable Stir-Fry:
- Prepare 1.5 cups white rice.
- Provide 3 cups - water.
- Need 3 ounces for soy sauce.
- Provide 1/4 cup brown sugar.
- Give 2 ounces of hoisin sauce.
- Provide 1 tablespoon for cornstarch.
- Provide 1/2 teaspoon for powdered ginger.
- Need 4 cloves - minced garlic.
- Give 1/4 teaspoon - red pepper flakes.
- Provide 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound).
- Give 1 tablespoon sesame oil.
- Require 1 red bell pepper, cut into julienne.
- Give 1 cup of baby corn.
- You need 8 ounces - broccoli, small florets.
- Give 1 cup of julienne carrots.
- You need 5 shittake mushrooms, stems removed and thinly sliced.
- Prepare 1/2 - each red onion, cut into large chunks.
- Prepare 1 tablespoon - sesame oil.
Chicken Vegetable Stir-Fry steps:
- 1. Bring rice and water 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..
- 2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes..
- 3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- 4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce..
- Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet..
- 5. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice..
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