Chicken Stir-Fry


Chicken Stir-Fry


  • 4 cups water
  • 2 cups white rice
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. minced garlic
  • ¼ pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 2 Tbsp. sesame oil, divided
  • 1 head broccoli, broken into florets
  • 1 cup snow peas
  • 1 onion, cut into large chunks
  • 8 oz. can sliced water chestnuts, drained
  • 1 green bell pepper, cut into matchsticks


  1. 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.
  2. 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.
  3. Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
  4. Add broccoli, snow peas, onion, water chestnuts and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
  5. 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.
  6. 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.


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